SOUTHWESTERN PINTO BEAN SOUP

1 pound dried pinto beans
3 medium onions, chopped fine
5 garlic cloves, minced
1/4 cup vegetable oil
2 red bell peppers, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
6 cups water
1/2 pound chorizo, sliced 1/4 inch thick
28- to 32-ounce can whole tomatoes, drained and pureed coarse
2 cups chicken broth
1/2 cup canned mild enchilada sauce (not salsa)
3 tablespoons fresh lime juice
1/3 to 1/2 cup chopped fresh coriander

Clean beans, cover with water and bring to a boil for 2 minutes.  Cover and let stand for 1 hour.  Drain.

In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden.  Add bell peppers and cook over moderate heat, stirring, until softened.  Add chili powder and cumin and cook, stirring, 30 seconds.  Add drained beans and the 6 cups of water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.

While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain.  Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes.

Just before serving, stir in lime juice and coriander.  Makes about 10 cups.