Tamale King's Borracho Beans!! YUM by Laurette Champagne-koerber

I'm pretty sure any type of beans will work for this recipe, but I always use pinto beans! open the bag and dump out the beans on the cookie sheet to get out any pebbles and yukky looking stuff. then soak the beans in water over night in crockpot or bowl. add more water to the beans in the morning if all soaked up so its about two…

SPICES HARIRA SOUP by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SPICES HARIRA SOUP

LENTIL SOUP by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

LENTIL SOUP

Black Bean Soup by Chef Smith

Chickpea and lentil soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chickpea and lentil soup

Chorizo Anasazi Bean Soup by Robert Long

The Anasazi bean has a distinct flavor that is worth exploring. The beans were grown by the Anasazi Indians of New Mexico and the old west. The addition of the Chorizo is an attempt to use a similar meat as was used by the indians.