MATT MARTINEZ'S SPICY PARTY BEANS FOR A CROWD
Makes 25-30 servings

"This recipe can easily be cut in half."

3 pounds dried pinto beans
3 quarts plus 2 cups water
2 1/2 cups cooked chorizo, well drained
2 tablespoons oil or lard
3 cups coarsely chopped onion
2 cups coarsely chopped bell peppers
1 tablespoon salt
2 teaspoons black pepper
2 cans (14 1/2 ounces each) whole tomatoes, chopped, with juice
1/2 cup sliced, fresh jalapenos

Sort and rinse beans; place in large pot. Add water and bring to boil. Turn down heat and simmer gently. Cook 2 hours, making sure to keep 1/2-inch water covering the beans.

In skillet, put cooked chorizo with oil or lard and gently heat 2-3 minutes. Add onions, bell peppers, salt and pepper. Saute 2-3 minutes. Add tomatoes and jalapenos and turn off heat.

After beans have cooked for 2 hours, add chorizo mixture. Cook slowly 30 more minutes or until beans are soft. Adjust salt to taste.

TO FREEZE AHEAD:
Leftover beans freeze well. Place 2 cups of beans in zipper storage bags or freezer containers for easy use.

Source: MexTex by Matt Martinez