The recipe for this comforting dish is based on one in_ Doña Tomas: Discovering Authentic Mexican Cooking_by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
- 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