In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden. Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds. Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain. Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes. Soup may be made 4 days ahead (cool uncovered before chilling covered).

Just before serving, stir in lime juice and coriander.

From the internet and
Gourmet
March 1994

You need

• Milk. Justine prefers non-fat milk, and it works, so we use it.  Any type of (Cows) milk would work.
• Some sort of starter. We use plain yogurt, but I’ve heard that you can buy yogurt starter. Make sure it’s got active cultures. Those are the bacteria that make your yogurt
• Thermometer, to measure the temperature
• 1/2 cup Dry Milk Powder.  I add this since we have it (hence need to use it), and it adds thickness and protein.  If we didn’t already have a Costco sized amount, I wouldn’t use it.
• Jars to store it in.  Anything with a lid works
• Heating pad and towels

Let’s get started

1. Heat 1/2 gallon of milk between 170 — 180.  If you boil the milk, you can’t make yogurt.
2. Once you hit your high point, let the milk cool down to 105 — 115 degrees.
3. Add a bit of your starter and the dry milk, and whisk.
4. Pour the milk into your jars and place the lid on.
5. Put the jars on your heating pad and cover with the towel.   Clean the thermometer and place in the middle of your jars, and cover the entire thing with a towel.  You’ll need to experiment, but you want to keep the temperature between 105 and 115.
6. Let it sit for ~8 hours.  It’s done when the consistency is what you expect.

Enjoy!!

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6– to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

The Recipe -
2 cups of Peanuts, salted and roasted (in other words, peanuts you buy most anywhere.)
1.5 teaspoons of some type of oil. I’ve seen vegetable, peanut and olive recommended — we used Olive Oil.

Add half of the peanuts and half the oil to a food processor. Use a metal blade, and let it run for approximately 2 minutes. Then add the remainder, and mix for another 2 minutes. If you want thinner peanut butter, let it run for longer, or you can add a little more oil. Be very careful, as a little additional oil really thins it out. It will thicken when you put it in the refrigerator.

According to what I’ve read, it will keep for approximately three weeks.