Chef WayDionicio 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.
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1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/2 pound fresh Mexican chorizo or hot Italian sausage, casings removed
One 15-ounce can pinto beans, with their liquid
2 tablespoons water
Salt and freshly ground pepper
1 cup fried pork rinds, coarsely chopped, for garnish
How to Make It
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.
The spiced beans can be refrigerated overnight. Garnish with the chopped pork rinds just before serving.
Peppery, curranty Carmenère from Chile.
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