Canned chipotles in adobo sauce bring sweet smoke, earthiness, and plenty of heat to vinegar- and chorizo-spiked beans. I'm partial to bola roja beans, which are firm, meaty, and handle stewing nearly forever, but any red bean will do.
- Yield:6 to 8
- Active time: 1 hour
- Total time:4 hours (to cook dried beans)
- 1 tablespoon oil
- 1 pound Mexican chorizo, removed from its casing
- 1 large onion, diced
- 4 poblano chiles, diced
- 8 cloves garlic, minced
- 1 teaspoon cumin seed
- 3 chipotle chiles in adobo sauce, seeds removed and roughly chopped
- 15 ounces roasted, canned tomatoes, diced
- 1 pound red beans, pre-cooked, with their cooking liquid, or four 15 ounce cans
- Apple cider vinegar, to taste
Heat a large Dutch oven on high with oil. When it smokes, add chorizo, crumbling with wooden spoon. Stir frequently until fat renders out and chorizo is crisp and well browned. Remove with a slotted spoon to a plate.
Add onion and poblanos, stirring to coat with fat. Stir occassionally until onions turn translucent and poblanos turn slightly charred around edges. Add garlic, cumin, and chipotle, and cook for one more minute.
When spices are aromatic, return chorizo to pot and add tomatoes and beans (with their cooking liquid if using dried). Add water to not quite cover beans, then bring to a boil. Reduce to a simmer and cook 20 to 30 minutes or until flavors are well melded.
Add vinegar and salt to taste, Serve with finely chopped red onion, cilantro, and sour cream at the table.