4 cups pinto beans, cooked
1 medium white onion, diced
2 cloves garlic, minced
1 large jalapeno, minced or 1 Serrano
Handful of chopped cilantro
½ cup Mexican chorizo
12 oz. of Mexican beer
salt and fresh cracked pepper
1. Heat 1 tablespoon of canola oil to medium heat, add the chorizo and cook for 3 to 4 minutes. Add the onions, garlic, peppers and cilantro, stir well to combine and cook for 2 minutes.
2. Add the beans and the beer, stir well to combine. Bring to a boil, taste for salt and pepper, season as needed. Reduce heat and cook for 20 minutes.
3. Garnish with lime wedges, cilantro, avocado and serve with warm corn tortillas. Variation: Instead of chorizo, you could use diced bacon, then follow the recipe the same... Yummy! You could also use the soy chorizo and light beer for a lowfat version.