Black Beans With Chorizo

Ingredients

• 1 quart water (or more)
• 1 lb black beans, sorted and rinsed
• 1 medium onion, sliced
• 1/4 cup lard, plus
• 2 teaspoons lard (or 1/4 c. plus 2 T.solid vegetable shortening)
• 2 large garlic cloves, halved
• 2 sprigs epazote or 2 teaspoon dried oregano
• 1 cup diced red onion
• 5 jalapenos, seeded, deveined and minced
• 1 lb chorizo sausage, casing removed
• salt
• 4 1/2 ounces grated cheddar cheese or monterey jack cheese (about 1 1/8 cups)
• finely chopped green onion, to garnish (to garnish) or red onion, to garnish
• minced fresh cilantro leaves (garnish)

Directions

1. 1

   Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.

2. 2

   Reduce heat and simmer 1 1/2 hours.

3. 3

   Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.

4. 4

   Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.

5. 5

   Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.

6. 6

   Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.

7. 7

   Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.

8. 8

   Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.

9. 9

   Add salt to taste.

10. 10

    Cool completely, then refrigerate overnight.

11. 11

    Bring beans to room temperature; taste and adjust seasoning.

12. 12

    Preheat oven to 350 degrees.

13. 13

    Grease a large casserole and fill with beans.

14. 14

    Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.

15. 15

    Serve immediately, passing remaining chilies, green onion and cilantro separately.