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Ingredients
- 4 links smoked mexican chorizo
- 1/4 C EVOO
- 1/4 onion
- 2 chopped garlic cloves
- 2 Cans Kidney Beans
- 1 to 2 C chicken stock
- S&P
Preparation
Step 1
Fry chorizo in evoo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and the stock simmer to allow the flavors to come together about 10 minutes. Season with S&P. Use a potatoe masher to mash the beans into a coarse puree, or put thru food processor.
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