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Dutcher Crossing 2006 Maple Vineyard Zinfandel and Spicy Beans with Chorizo

Presented by: Maxine & Kent Girard

Recipe: Spiced Pinto Beans with Chorizo
Source: Food & Wine • May 2008

Total Time: 20 minutes
4 Servings

1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/2 pound fresh Mexican chorizo or hot Italian sausage, casings removed
One 15-ounce can pinto beans, with their liquid
2 tablespoons water
Salt and freshly ground pepper
1 cup fired pork rinds, coarsely chopped, for garnish

In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle and cook over moderate heat until softened, about 5 minutes.

Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with water and simmer until slightly thickened, about 5 minutes.

Season with salt and pepper.

Spoon the beans into bowls, sprinkle pork rinds on top and serve at once.

Make Ahead: The spiced beans can be refrigerated overnight. Garnish with the chopped pork rinds just before serving