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Title: Frijoles y Chorizo
Categories: Beans, Pork, Chilies, Herbs
Yield: 16 servings

1 lb Dried pinto beans
2 Poblano peppers
2 Serrano chilies
6 c Water
1 Bay leaf
1/2 lb Uncooked chorizo
2 tb Lard
1 c Chopped onion
2 ts Salt
1/4 c Chopped fresh cilantro

Place beans in a Dutch oven; add water to cover by 2 in.
Bring to a boil; boil for 2 minutes. Remove from the
heat; cover and let stand for 1 hour.

Place peppers on a baking sheet; broil 4 in. from the
heat until skins blister, about 4 minutes. With tongs,
rotate peppers a quarter turn. Broil and rotate until
all sides are blistered and blackened. Immediately place
peppers in a bowl; cover and let stand for 15 minutes.
Peel off and discard charred skin. Remove stems and
seeds. Chop peppers.

Drain and rinse pinto beans, discarding liquid. Return
beans to the Dutch oven. Add 6 cups water and bay leaf;
bring to a boil. Reduce heat; simmer, uncovered, for
1-1/2 to 2 hours or until beans are tender.

Meanwhile, crumble chorizo into a skillet; cook over
medium heat for 6-8 minutes or until fully cooked. Drain
and set aside. In the same skillet, melt lard. Add onion
and reserved peppers; cook and stir until tender, about
5 minutes.

Add the chorizo, pepper mixture and salt to beans.
Simmer, uncovered, for 30 minutes. Discard bay leaf.
Just before serving, stir in cilantro.

Taste of Home Test Kitchen

Makes: 16 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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