3 cups dried pinto beans, rinsed

Kosher salt, to taste

6 oz. fresh chorizo, casings removed

1 cup lard

Freshly ground black pepper, 
to taste

2 tbsp. minced cilantro


Put beans and 12 cups water into an 8-qt. pot; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender, 2–2 1⁄2 hours. Drain beans, reserving 3 cups cooking liquid.

Heat a 6-qt. pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until crisp, 6–8 minutes. Using a slotted spoon, remove half the chorizo; transfer to a plate and set aside. Add lard and let melt. Add beans; mash vigorously. Add 2 cups reserved cooking liquid; cook, stirring often, until hot, 3–5 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.


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