Spiced Pinto Beans with Chorizo

By ctaubenheim

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp chipolte powder
• 1/2 lb fresh Mexican chorizo or hot italian sausage, casings removed
• 1 15oz can pinto beand, with their liquid
• 2 Tbsp water
• salt & fresh ground pepper
• 1 cup fried pork rinds, coarsely chopped, for garnish

Preparation

Step 1

In a medium saucepan, heat the olive oil under shimmering. Add onion, garlic, cumin & chipolte and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon the beans into bowls, sprinkle with pork rinds on top and serve at once.

Make Ahead: The spiced beans can be refrigerated overnight. Garnish with the chopped pork rinds just before serving.