Refried Beans with Chorizo
Ingredients
- Freshly ground black pepper, to taste
- 2 tbsp. minced cilantro
- 1 1/2 cups dried pinto beans
- 6 oz. fresh chorizo, casings removed
- Kosher salt, to taste
- 1 cup lard
Preparation
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, 22 12 hours.
Drain beans, reserving 3 cups cooking liquid.
Heat a 6-qt. pot over medium-high heat.
Add chorizo and cook, breaking up into small pieces, until crisp, 68 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, 35 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.
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