Dried beans cooked and flavored to give a sense of Mexico.
In a 5 quart pot with a lid, place the rinsed beans and cover with 1 quart water. Bring to a boil for 2-3 minutes, cover with lid, remove from heat and let stand for 1-2 hours (quick soak method.)
Drain the beans and cover with 4 cups fresh water. Bring to a boil, reduce heat to a simmer and cook for 45 minutes to an hour until the beans are tender. Add the salt to the beans, stir and remove most of the cooking water ( reserving it if needed) that the beans cooked in. Using a hand held potato masher, mash the beans, keeping some texture and not mashing into a paste. Use some reserved cooking water if needed to obtain the correct consistency. (Much like thick mashed potatoes.)
While the beans are cooking, using a large skillet, cook the chorizo sausage and set aside. Wipe the skillet clean and heat the olive oil. Saute the onion and jalapeno pepper until soft and lightly browned, about 10 minutes, adding the garlic and cumin the last 2 minutes. Add the sausage to the onion mixture.
To the mashed beans add onion/sausage mixture, cilantro, chilpotle pepper, adobo sauce and cheddar cheese. Stir to mix well and return to a low heat for 8-10 minutes to reheat everything. Taste and adjust salt and pepper to your liking.
weckle 6y agoThis recipe will make 8 generous servings with leftovers, perfect for entertaining. Dried beans may be cooked, drained, cooled and frozen so that they are ready to use and as convenient as canned beans. Season cooked dried beans when ready to serve and not prior to freezing. [I posted this recipe.]