Ingredients

8 ounces dried pinto beans

1/4 cup finely diced white onion

1 clove garlic, minced

1 teaspoon kosher salt

1 tablespoon shortening, lard or olive oil

4 ounces fresh chorizo, casing removed.

2 ounces shredded Monterrey Jack or other fast melting white cheese

Preparation

  1. Sort through beans (you have to living in Mexico) for any pebbles. Rinse and cover with cold water and add diced onion. Bring to a rolling boil over high heat.
  2. Reduce heat and simmer, covered, stirring often and adding more water as needed. Beans are cooked in about two hours and should mash easily when pressed between your fingers.
  3. Stir in garlic and salt and bring back to a simmer over medium heat for about 10 minutes.
  4. Melt shortening in a separate skillet, add chorizo and sauté until cooked.
  5. Put half of beans and liquid in a blender and whirl until almost pureed. Add this to the skillet with the chorizo. Drain remaining beans of liquid and add to the same skillet.
  6. Stir and cook over medium heat until warmed and a nice consistency…….kind of like thick polenta.
  7. Taste and adjust as needed.