Easy, tasty, versatile with a bit more texture than totally smashed up re-fried beans. I used canned black beans to cut down on the soaking and cooking time and a combo of hot and mild chorizo. The consensus was “delish” and firmly in the “It’s All Delicious” Southwestern repertoire. I wish I could take total credit for this dish, but I can’t it has to go to Luke and Elena...it was their idea to add the chorizo!
Serves 8-10 as a side dish or dip
2 15oz cans black beans, drained and rinsed
1 yellow onion, finely chopped
½ cup cilantro, finely chopped
1-1 ½ cups chicken stock
8 oz chorizo sausage, thinly sliced
1-2 tablespoons canola oil
Heat oil in a medium sauce pan over medium heat. Cook chorizo until sausage begins to render its fat and browns, remove using a slotted spoon and set aside. Add onion to pan and cook until golden, add ½ the beans and ½ the stock. Smash the beans down with a potato masher or back of a metal spoon. Add the remainder of the beans, mash down, and then pour in the rest of the stock. Add cilantro, lower heat and simmer until the beans become on the dry side, about 1 ½ hours. Continue stirring and mashing beans down occasionally to prevent sticking. Return chorizo to pan during the last 30 minutes of cooking. Serve warm as a side dish or as a dip with tortilla chips.