Chorizo Refried Beans

• 4 links smoked Mexican chorizo
• 1/4 cup extra-virgin olive oil
• 1/4 white onion, finely diced
• 2 cloves garlic, peeled and chopped
• 2 (15.5 ounce) cans red kidney beans
• 1 to 2 cups low-sodium chicken stock
• Kosher salt and freshly ground black pepper

1. Finely chop the chorizo into small dice.
2. In a heavy-bottomed pot add olive oil and chorizo.
3. Put the pot over low heat and slowly bring the heat up to medium.
4. Fry the chorizo for a few minutes to infuse the olive oil.
5. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside.
6. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes.
7. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes.
8. Season with salt and pepper, to taste.
9. Use a potato masher to mash the beans into a coarse puree.
10. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth.
11. Transfer to a serving bowl.

chorizo, extravirgin olive oil, white onion, garlic, red kidney, chicken, kosher salt

Taken from www.foodnetwork.com/recipes/tyler-florence/chorizo-refried-beans-recipe.html (may not work)