Easy to make, no lard, Chorizo is a tasty addition, but can be removed for a tasty vegetarian version.

Ingredients:

• 4 Tbsp extra-virgin olive oil
• 1/2 lb smoked Mexican chorizo (optional, add 2 tsp paprika as a substitute)
• 1/4 white onion, finely diced
• 2 cloves garlic, minced
• 2 (15.5 ounce) cans pinto beans, or kidney beans
• 1 to 2 cups low-sodium chicken stock
• Kosher salt and freshly ground black pepper

Directions:

• In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Cook the chorizo for a few minutes while stirring to infuse the olive oil.
• Stir in the onion and garlic and cook for about 2 minutes.
• Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes.
• Season with salt and pepper, to taste.
• Remove about 1/4 of the beans
• Use a potato masher to mash the beans into a coarse puree.
• Stir in the reserved beans, and serve!

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