Mexican Beans with Chorizo and Greens

from Rick Bayless: Mexican Everyday

serves 4

Ingredients:

1 onion, sliced

8-12 oz fresh Mexican chorizo sausage, casing removed (I used the vegetarian kind)

2 garlic cloves

10 oz cleaned young spinach (about 10 cups) (or one 12-oz bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips, 8 cups)

2 15-oz cans black beans, drained

1/2 can chipotle chiles en adobo, stemmed, seeded and finely chopped

salt

1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese

 

Preparation:

Saute onion and chorizo in olive oil over medium heat until onion is richly browned and chorizo is thoroughly done, about 8 minutes. 

While chorizo is cooking, place spinach in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high until completely wilted, usually about 2 minutes (3 min for swiss chard). 

When chorizo is ready, add garlic cloves and cook for one minute. Then add the beans, chopped chipoltes and 1 1/2 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon. Add the wilted greens and let the mixture return to a boil. 

Ladle into bowls and serve, passing the cheese for each person to add al gusto. 

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