Refried Beans with Chorizo


3 cups dried pinto beans, rinsed
Kosher salt, to taste
6 oz. fresh chorizo, casings removed
1 cup lard
Freshly ground black pepper, 
to taste
2 tbsp. minced cilantro


1. 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, 2–2 1⁄2 hours. Drain beans, reserving 3 cups cooking liquid.
2. Heat a 6-qt. pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until crisp, 6–8 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, 3–5 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.


This recipe is based on one in Doña Tomás: Discovering Authentic Mexican Cookingby Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).



4-6 servings


Friday, April 27, 2012 - 3:37pm


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