Refried Beans with Chorizo

By contessawannabe

Ingredients

• 3 cups dried pinto beans, rinsed
• Kosher salt, to taste
• 6 oz. fresh chorizo, casings removed
• 1 cup lard
• Freshly ground black pepper, 
to taste
• 2 tbsp. minced cilantro

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Put beans and 12 cups water into an 8-qt. pot; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender, 2–2 1⁄2 hours. Drain beans, reserving 3 cups cooking liquid.

2. Heat a 6-qt. pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until crisp, 6–8 minutes. Using a slotted spoon, remove half the chorizo; transfer to a plate and set aside. Add lard and let melt. Add beans; mash vigorously. Add 2 cups reserved cooking liquid; cook, stirring often, until hot, 3–5 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro