Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Chef Way Dionicio Jimenez typically tops these soupy beans with homemade chicharrones (deep-fried pork skins), then serves them alongside grilled steak. Easy Way These chorizo-studded beans are so hearty and deeply flavored that they can be a main course. Instead of making chicharrones, use store-bought fried pork rinds as a salty, crispy garnish.    More Bean Recipes  

How to Make It

Step

In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle 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 pork rinds on top and serve at once.

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