Serves: 8
Total Calories: 218

1 pound cooked Basic Pot Beans with red beans
4 , ancho chile kimmy, , toasted and seeded
..........Click the Edit tab and select this entry to follow preparation instructions.
1 teaspoon dried oregano (Mexican variety preferred), crumbled
2 medium tomatoes, peeled and chopped
1/2 cup canned chicken broth
2 bay leaves
1 teaspoon salt, or to taste
1/2 pound fresh bulk chorizo sausage, or packaged, with casings removed, crumbled
1 medium white onion, chopped
2 tablespoons tequila
Chopped fresh cilantro, for garnishing
1/2 cup , crumbled queso, fresco (fresh Mexican cheese)

1. Prepare the beans. While the beans cook, soak the toasted chiles in hot water to cover 20 minutes. Transfer to a blender, discarding the soaking water. Add the oregano, tomatoes, and chicken broth. Blend as smoothly as possible.

2. When the beans are tender, add the puréed mixture to the pot of beans. Add the bay leaves and salt. Cover the pot and continue to simmer the beans over low heat.

3. In a large skillet, fry the chorizo until brown and cooked through, about 4 minutes. Pour off excess grease. Add the chorizo to the simmering beans. In the same skillet, fry the onion, stirring, until it starts to brown, 3 to 4 minutes. Add to the beans along with the tequila. Cook the beans until the broth reduces and thickens and the beans are very tender, 25 to 30 minutes. Remove the bay leaves. Serve the beans in shallow soup bowls. Sprinkle with chopped cilantro and crumbled cheese.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 218
Calories from Fat: 102

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans