from Rick Bayless: Mexican Everyday
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
1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
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.