Mexican Bean Pot with Spinach & Chorizo

Creamy, nutty black beans simmered with chorizo, red peppers, and spinach make a delicious main dish bean pot or hearty Mexican side dish.
Mexican Bean Pot with Spinach & Chorizo
make about 8 cups brothy beans

2 1/2 cups dried black beans, picked over and rinsed
2 1/2 quarts water
1 large red onion, chopped
8 garlic cloves, chopped
2 T olive oil

1 tsp salt (or to taste)
1 lb fresh Mexican style chorizo
1 red pepper, seeded and chopped
15 oz can fire roasted tomatoes
3 chipotle peppers en adobo, chopped
1 1/2 lbs tender baby spinach leaves, washed (or larger spinach leaves, washed and chopped)

fresh Mexican cheese
sour cream

Place black beans into a deep medium-large heavy bottomed pot, along with the water, removing any beans that float to the surface.  Add onion, garlic, and olive oil and place on the stove over high heat.  Bring to a boil, then reduce the heat to a gentle simmer.  Partially cover the pot and allow the beans to simmer for approximately 2 1/2 hours -- or until the beans are tender.  Begin checking the beans at the 2 hour mark, checking every 20 minutes thereafter.

When the beans are nearly tender, saute chorizo until fully cooked, breaking up large pieces of meat into bits as it cooks.  Add chorizo, along with salt, red peppers, canned tomatoes, and chipotles to the beans.  Simmer for 20-30 minutes to allow the flavors to meld.  

Just before serving, add spinach and stir into beans just until wilted.

Spoon beans into bowls, garnishing liberally with cilantro.  Add sour cream and/or fresh Mexican cheese if desired.

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