Notes: •You can replace the anasazi beans with canned pinto or black beans. •If dried chipotles are not available you can replace them with canned chipotle in adobo peppers. •These beans are perfect as a side dish They can also be served as appetizers and party snacks. Just serve a spoonful on tortilla chips and topped with some cheese.
4 cups cooked anasazi beans
2 dried smoked chipotle peppers (found in your local Mexican or Latin market)
½ lb Mexican chorizo
½ white onion, chopped
salt and pepper to taste
chicken broth as needed
Re-hydrate the chipotle peppers in about ¼ cup of boiling water with the 2 cloves. Liquify them in a blender or food processor and set apart.
In a large cast-iron skillet fry the chorizo. Oil is not necessary because we'll be using the fat from the chorizo.
Add the chopped onion and let it cook for about 5 minutes.
Add cooked beans, one cup at a time, and mash using a potato masher. Alternatively, you can use a blender or food processor to mush up the beans. For this you might need some chicken broth.
Add the liquified chipotle peppers and stir.
Adjust seasoning if necessary. Simmer for about 20 minutes stirring constantly.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2011/11/11/chorizo-and-chipotle-refried-beans/