Black Beans and Chorizo

Black Beans and Chorizo

1 lb. dried black beans 3 quarts cold water 1 cup chopped onion, divided 3 T. lard or bacon fat, divided 1 t. fennel seed 1 t. salt 1/2 lb. Chorizo or Italian sausage

Rinse beans. put into a large pot and cover with water. Add 1/2 cup chopped onion and 2 T. lard; bring to a boil. Reduce heat and cook at a slow boil for 1 to 1 1/2 hours or until beans are soft and skins begin to open. Add fennel seed and salt. Continue cooking until beans are very soft and liquid thickens, about 1 hour, stirring often. Fry sausage and 1/2 cup onion in large skillet, breaking sausage into small pieces. Cook until sausage is done and onion is tender. Add 1 cup beans, mashing lightly. Cook over high heat, gradually adding more beans. Add lard, if needed. When half the beans are fried, lower heat and add remaining beans. Cook and stir until well mixed and heated through. Makes 4 or 5 main dish or 10 to 12 side dish servings. Source: Marlboro Country Cookbook

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