Here is a super simple, flexible soup for a quick weeknight meal. Any heirloom bean would work well. Note that we used pre-cooked Spanish chorizo, which is different from the fresh Mexican-style chorizo that needs to be cooked first. 

• 2 to 3 tablespoons extra-virgin olive oil
• 1/4 cup minced white onion
• 1 cup diced cured Spanish chorizo (or to taste)
• 2 garlic cloves, minced
• 3 cups chicken or vegetable stock
• 1 cup pureed tomato
• 2 cups cooked, drained Rancho Gordo King City Pink beans, or other mild heirloom beans
• Salt and pepper to taste
• 2 to 3 corn tortillas, cut into strips
• 3 tablespoons olive oil or vegetable oil for frying
• Minced fresh cilantro or parsley for garnish
  
  Serves 2 to 4 

1. In a soup pot over medium heat, warm the olive oil. Add the onion and chorizo and cook, stirring, until the onion is soft, about 5 minutes. Add the garlic and continue to cook for a minute or two. Stir in the stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.
2. While the soup is simmering, heat the 3 tablespoons oil in a skillet over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.
   
3. Serve the soup in bowls, topped with tortilla strips and fresh herbs.