Frijoles con Chorizo

There is nothing so appetizing as the aroma of chorizo sizzling on the stove top mashed with pinto beans and a warm flour tortilla!

Course Beans

Cuisine Mexican

Servings Servings

2 tablespoons of pork lard or oil of your choice
9 oz. uncooked Mexican chorizo I used homemade chorizo which has less fat, so I added some for cooking.
1/2 cup white onion diced
1 serrano pepper minced
3 cups whole pinto beans in their broth about 1 cup bean broth
*Crumbled Queso Fresco for garnish

In a large skillet, heat manteca(lard) to medium heat. Add the chorizo and cook for 6 to 8 minutes.
Add the onions and chile serrano. Sauté for another 4 minutes. Add the beans and broth. Bring to a boil, reduce to a simmer.
After they simmer for about 5 minutes, mash with a potato masher until desired consistency. If the beans become too dry, add a little more broth or water. Bring on the homemade flour tortillas and avocado! Yields 6 servings.

For a smoother bean, you could blend the beans in their broth on high before adding them to the cooked chorizo/onion mixture.