Cover beans with water and soak
overnight, or follow quick-soak method
Heat oil in a large pot over mediumhigh
heat. Add sausage and cook
5 minutes, stirring occasionally. Add
onion and garlic; cook 5 minutes, stirring
Stir in broth, 2 cups water, soaked
beans, chili powder, oregano and cumin.
Simmer, covered, 60 minutes or until
beans are tender; add red pepper during
last few minutes of cooking.
Remove about 1 cup of the mixture to a
blender and puree; return to pot.
Garnish each serving with chopped
cilantro, avocado, tomato and sweet red
pepper, if desired.