Frijoles Indios ? Indian Pinto Beans with Chorizo and Cheese

Frijoles Indios ? Indian Pinto Beans with Chorizo and Cheese
2 cups dried pinto beans 2 tablespoons lard; or substitute vegetable oil ¼ pound chorizo, store-bought or homemade 1 small onion, chopped 2 cloves garlic, crushed1-2 teaspoons crushed de arbol chile; or substitute piquin Salt to taste 2 cups grated Chihuahua cheese; or substitute Monterey Jack or queso anejoPut the beans in a large saucepan or stockpot, add 2 quarts of water, and remove any beans that float to the top. Bring the mixture slowly to a boil, cover and reduce heat. Simmer the beans for 2 hours or until tender, adding more water if necessary.When the beans begin to wrinkle, add the lard, and when they?re completely done, add the salt and simmer for another 2 min-utes. Drain the beans, reserving the liquid.Return the beans to the saucepan and mash, adding the bean liquid as needed to produce a smooth consistency. Keep adding liquid to keep the beans rather soupy, as they will thicken as they sit.Heat a skillet over medium heat, add the chorizo, and cook until done, about 10 minutes. Using a slotted spoon, remove the chorizo and add to the beans. Add the onion and garlic to the skillet and saute until soft. Add the chiles, cook for another minute, and add to the beans.Stir the cheese into the beans, a little at time, reserving some for the garnish. If the beans are getting too thick, add more of the reserved bean water. Ladle the beans into a bowl, garnish with reserved cheese, and serve.Serves four to six.Nutrition values per serving: 489 calories, 24 g fat (10 g saturated), 44 g carbohydrates, 14 g fiber, 26 g protein, 52 mg cholesterol, 466 mg sodium.?The Spicy Food Lover?s Bible? by Dave DeWitt and Nancy Gerlach(2005 Stewart, Tabori Chang, $29.95)