serves 6 to 8

8 oz. can pinto beans
1 chicken stock cube
2 bay leaves
2 oz. butter
1 large onion, chopped
6 cayenne chilies
14 oz. canned pimientos
1 teaspoon sugar
1 tablespoon olive oil
3 boneless chicken breast
1 small onion, cut into rings and
sour cream for garnish

Drain beans, add 4 pints of water, chicken stock and bay leaves. bring to a boil for five minutes and cool until lukewarm.

Meanwhile, heat the butter in a medium saucepan, add the chopped onions, garlic, and sliced cayenne peppers until golen brown. Combine with pinto beans and discard bay leaves.

Stir-fry cubed chicken in olive oil until done.

Puree beans, liquid, drained pimemtoes, and sugar until smooth. Add chicken to mixture and re-heat.

Just before serving, heat oil and fry the small onion rings until golden. Drain on paper. Top soup with onion rings and sour cream for garnish.