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.