Mexican beans

Ingredients

• 6 oz chorizo (chorizo san Miguel)

• 1 yellow onion

• 3 Roma tomatoes, torched (peel skins off after torching intensely)

• 5 cloves garlic crushed

• 2 jalapenos, sliced

• 1 tsp ground cumin

• 1/2 tsp chipotle powder

• 1.25 cups chicken stock

• 2 cans pinto beans, drained

Instructions

1. Seed tomatoes then roughly chop them with a knife

2. Cook-off chorizo, add vegetable oil if needed

3. Add onion, jalapeno, and garlic, sauté till softened.

4. Add in tomatoes sauté till softened

5. Add in cumin and chicken stock. Bring to a boil and reduce by about 1/4

6. Add beans and continue to cook till hot.