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.