Peruano Beans with Mexican Chorizo

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Beans are the second largest agriculture product in Mexico. Though pinto beans are the favorite in southwest U.S., overall, they are not as popular throughout Mexico. Their bean preferences are black (36%), bayo & peruano (27%), then pinto (15%). Pinto beans are preferred in northern Mexico so this likely explains their popularity in the southwest USA. I experienced that Oaxaca, Yucatan and Mexico city restaurants serve black beans (Negro). In Guadalajara and the state of Jalisco it’s peruanos; these I’m using in this recipe. Peruanos a rich, creamy and buttery tasting bean is a good contrast with a spicy chorizo.

Mexican chorizo that is air-cured is primarily used for grilling because it remains firm and does not fall apart. You’ll only find it in some Mexican butcher shops so don’t pass an opportunity to buy it when you find it. Because it’s firm, It’s more textured and concentrated in flavor than fresh chorizo. Until now, I had never succeeded in grilling fresh chorizo and expecting to have the same culinary experience as in Mexico.

Ingredients

2 cups peruano beans

1 clove garlic peeled and mashed

8 oz air-cured Mexican chorizo

1 cup chopped onion

1 teaspoon diced thyme

salt and pepper

optional garnish

Cillantro, roughly chopped

Queso fresco, cubes, small

Preparation

Spread the beans on a flat surface and inspect and remove any debris and broken beans then wash them in water and drain. Place the beans in a 4 quart sauce pan, add 1 smashed garlic clove and 5 cups of water. Bring to a boil, reduce heat to a very low simmer, cover and cook for 2 hours and 20 minutes. Periodically check the water level and add hot water as necessary. When the beans are cooked soft to the touch add ¾ tablespoon of salt. Puree the beans using potato masher; adjust the taste for salt and pepper.

Broil, grill or pan fry the chorizo in one piece on all sides for about 10-15 minutes to render fat. Cool and cut into ¾ inch size.

Saute the onion until soft, about 4 minutes then add the onions, thyme and chorizo to the beans. Cook the mixture 10 minutes and serve hot. Garnish with cilantro and queso fresco.