Spicy Charro Beans
Yield: 6 Servings

2 c pinto beans
6 c water
1 lb simple chorizo; see below
2 cloves garlic; crushed
1 c onion; finely chopped
2 c tomatoes; diced fresh
4 whole jalapenos; fresh
1 c cilantro; chopped fresh and loosely

Simple Chorizo
1 lb ground pork
1 ts salt
1/2 ts granulated garlic
2 ts ground cumin
1/2 ts dried oregano
1/4 ts black pepper
3 tb chili powder
1 tb distilled vinegar

Simple chorizo: In a bowl, mix all the ingredients together and put in the fridge overnight. Can be frozen

Charro Beans: In a large pot, bring the beans and water to a boil. Cover the pot and simmer the beans on low heat. After an hour, saute the simple chorizo in a skillet. Add the garlic, onions and tomatoes to the chorizo and saute for 2-3 min, until the onions are translucent, then add this mixture to the bean pot along with the jalapenos and cilantro. Cover the pot and cook over low heat until the beans are tender. About 1 1/2-2 hours more. When the beans are ready, crush open the jalapenos one at a time with a spoon against the side of the pot, until you reach the spiciness you desire. Remove any remaining jalapenos.