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| What You Need: |
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1 pound dried pinto beans, soaked overnight then drained
1 quart water
½ pound Spanish Chorizo Sausage or Mexican chorizo
¼ cup olive oil
3 cloves garlic, peeled and crushed
1 large yellow onion, peeled and chopped
1 teaspoon cumin seeds
½ cup chopped fresh coriander
¼ cup freshly rendered lard (optional)
1 cup white cheese, grated (Mexican or Jack cheese)
½ cup chopped pork cracklings (optional)
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. Place the soaked and drained beans in a heavy 3-quart saucepan and add 1 quart of water.
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2. Simmer, covered, until they can be mashed with a potato masher, about 45 minutes.
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3. You may have to add more water. Don't make them mushy.
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4. In the meantime, pan-fry the chorizo and set it aside.
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5. Heat the olive oil in a frying pan and saute the garlic, onion, and cumin seeds.
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6. Add the rest of the ingredients to the mashed beans and cook over medium heat for about 15 minutes.
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