Source: Marriott Rivercenter Garden Restaurant - San Antonio, TX

Lavosh
Flour tortillas
Olive oil
Chipotle powder (or other chile powder, if desired)
Salt and pepper

Cut tortillas into triangles and brush with olive oil. Sprinkle to taste with chipotle powder, salt and pepper. Bake in a preheated 400 degrees F oven for 5 minutes or until crisp.

Soup
1 pound (2 1/2 cups) black beans
1 pound (2 1/2 cups) navy beans
2 green bell peppers, cored and finely diced
1 large onion, finely diced
2 1/2 tablespoons minced garlic
1/2 pound chorizo
1/2 pound smoked (cooked) andouille sausage, finely diced
2 large shallots, minced
2 cups chicken stock, or as needed
2 cups beef stock, or as needed
2 tablespoons Tabasco sauce, or to taste
Salt and pepper, to taste
1/2 cup fresh cilantro leaves

Place black beans in a colander, rinse, and remove any broken beans or debris: place in a large pot and cover with 2 quarts water. Clean navy beans and place in a separate large pot with 2 quarts water. Bring both to a boil, reduce heat, and let simmer, adding additional hot water as necessary to keep beans covered. When the navy beans have cooked for one hour, add the green peppers, onion and garlic and continue simmering for about 30 minutes more.

Remove chorizo from casing, cook, and drain well. When the black beans have softened, drain and discard the liquid; add them to the pot with the navy beans. Add the cooked chorizo, andouille sausage, shallots, chicken stock, beef stock and Tabasco. Simmer gently for 15 to 20 minutes. Season to taste with salt and pepper, then add the cilantro. Additional stock may be needed when re-warming leftovers.

Serve soup in warm bowls, accompanied by the lavosh triangles.

Makes about 12 to 15 servings.