Follow package directions and either soak the beans the night before or use the quick soak method. Drain well & rinse the beans.

Put the beans in a large stock pot. Add the onions, garlic, veggie stock, water and cumin. Bring to boil, reduce to simmer & continue cooking until the beans are tender. Sit back & relax, this takes a while! Stir occasionally, it will take 1 ½- 2 hours to cook the beans.

When the beans are tender, blend them until they are smooth using an immersion blender or in batches with a counter blender. Season them with salt.

While the beans are cooking, combine the remaining ingredients except the chorizo. Using a one gallon zip lock bag, add the red & green peppers, red onion, cumin (1 teaspoon), red pepper flakes, chili powder, black pepper, the juice of 2 limes & olive oil. Set aside to marinade, turning the bag

After you've pureed the beans, it's time to cook the veggies. Using a saute pan over medium heat, saute the vegetables for 4-5 minutes until they just begin to soften.

Add the vegetables and chorizo to the pot of beans and stir thoroughly. Reduce heat to low & cook for an additional 15 minutes, allowing the flavors to combine. Add the remaining lime juice & zest, stir well. Taste to adjust seasonings, you may need to add a touch more salt, just double-check.