INGREDIENTS
2 media
onions
2
red bell peppers
2 smalls
chiles
5 cloves
garlic
2 tsps
cumin
1 tsp
oregano
1 tsp
smoked paprika
1/2 tsp
black pepper
1 TB
coarse sea salt
1/2 lb
chorizo
2 TBs
canola oil
1 TB
white wine vinegar
2 lbs
pinto beans
8 cups
water
1 serving
parsley