Frijoles Gorditos In The Crockpot
1 pound dried pink beans, rinsed, drained and picked over
12 oz chorizo sausage (or other spicy smoked sausage), cut into
3/4-inch-thick rounds (or even sausage like Hillshire Farm)
1 small onion, chopped
2 garlic cloves, minced
1 fresh hot green chili pepper (such as jalapeño), seeded and minced
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon crushed hot red pepper
1/2 teaspoon salt
In a large pot, combine the beans and enough cold water to cover by 2
inches. Bring to a boil over high heat, and boil for 2 minutes. Remove
from the heat, cover the pot, and let stand for 1 hour; drain well.
(The beans can also be soaked overnight in a large bowl with enough
water to cover by 2 inches, then drained.)
Return the beans to the pot and add enough fresh water to cover by 2
inches. Bring to a boil over high heat, reduce the heat to low, and
simmer until the beans are barely tender, about 45 minutes. Drain,
reserving 3 cups of the cooking liquid. (The beans can be prepared 1
day ahead; cover and refrigerate the beans and the
cooking liquid separately.)
In a large skillet over medium heat, cook the chorizo, onion, garlic
and chile pepper, stirring often, until the onion is softened and the
sausage is sizzling, about 5 minutes. Stir in the oregano and marjoram.
In a crockpot, combine the drained beans, the reserved 3 cups cooking
liquid and the chorizo mixture. Cover and cook until the beans are very
tender, 8 to 10 hours on low.
Skim the fat from the surface of the beans. Stir in the salt and red
pepper. Using a large spoon, crush enough of the beans against the
sides of the crockpot to thicken the beans to desired consistency.