Chipotle and Chorizo Red Beans

Ingredients

• 1 tablespoon oil
• 1 pound Mexican chorizo, removed from its casing
• 1 large onion, diced
• 4 poblano chiles, diced
• 8 cloves garlic, minced
• 1 teaspoon cumin seed
• 3 chipotle chiles in adobo sauce, seeds removed and roughly chopped
• 15 ounces roasted, canned tomatoes, diced
• 1 pound red beans, pre-cooked, with their cooking liquid, or four 15 ounce cans
• Apple cider vinegar, to taste

Directions

1. Set a large Dutch oven over high heat and add the oil. Once the oil begins to smoke, put in the chorizo and break it apart with a wooden spoon. Cook, stirring often, until the sausage has released its fat and the pieces are deeply browned and crisp. Lift the chorizo out with a slotted spoon and transfer it to a plate.
2. Add the onion and poblanos to the pot, tossing them through the rendered fat. Cook, stirring now and then, until the onion looks translucent and the poblano edges pick up a little char. Stir in the garlic, cumin and chipotle, then cook for 1 minute longer.
3. Once the mixture smells fragrant, add the chorizo back to the Dutch oven, followed by the tomatoes and the beans, including the cooking liquid if you are using dried beans. Pour in enough water so the beans are just shy of covered, then bring everything to a boil. Lower the heat to a simmer and cook for 20 to 30 minutes, until the flavors come together.
4. Season with vinegar and salt, tasting as you go. Bring finely chopped red onion, cilantro and sour cream to the table for serving.