Mexican Pork and Beans

• 4 ounces Mexican chorizo (about 2 links)
• Canola oil, for greasing pan
• 1 clove garlic, minced
• 1/2 jalapeno, minced
• 1 tablespoon ground cumin
• Two 15.5-ounce cans black beans
• Juice of 1/2 lime
• Kosher salt and freshly ground black pepper
• 1/2 cup crumbled Cotija cheese
• 2 tablespoons chopped fresh cilantro

1. Begin by removing the chorizo from their casings.
2. Set a medium saucepan over medium heat and coat with a little canola oil.
3. Add the chorizo and use a spoon to break up the pieces into smaller chunks.
4. Add the garlic and jalapeno.
5. Allow the chorizo to cook and render for 4 to 5 minutes.
6. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans).
7. Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together.
8. Add the lime juice and season with salt and pepper.
9. Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

chorizo, canola oil, clove garlic, ground cumin, black beans, lime, kosher salt, cotija cheese, fresh cilantro

Taken from www.foodnetwork.com/recipes/guy-fieri/mexican-pork-and-beans-recipe.html (may not work)