Smushie Beans with Chorizo & Manchego

🌿 Ingredients

• 1 lb dried black beans, soaked overnight
• 1 sweet onion, half left whole, half diced
• 3 cloves garlic, peeled
• 1 tablespoon lard or bacon fat
• 2–3 cups chicken broth
• 8 oz Mexican chorizo
• 1 cup Manchego cheese, shredded
• Corn chips for serving
• Salt to taste

👨‍🍳 Directions

1. 1
   Soak dried black beans in water for at least 12 hours. Drain and rinse.
2. 2
   Place beans in a slow cooker with the half onion, garlic cloves, lard, and chicken broth. Cook on HIGH for 4–5 hours or LOW for 7–8 hours until beans are very tender.
3. 3
   Mash or “smush” the beans to your desired consistency — chunky or smooth. Season with salt.
4. 4
   In a skillet over medium heat, cook chorizo with the diced onion until browned and cooked through, about 8–10 minutes.
5. 5
   Stir chorizo mixture into the smushie beans. Taste and adjust seasoning.
6. 6
   Serve topped with shredded Manchego cheese and corn chips standing upright. Enjoy!

🌿 Health Benefits

Black beans are a nutritional powerhouse — high in plant-based protein, fiber, iron, and antioxidants. They support heart health, digestive health, and sustained energy. Manchego cheese adds calcium and B vitamins. Chorizo adds bold flavor and protein, though it is higher in saturated fat, so enjoy in moderation.

📚 History

Beans were first domesticated in Mexico 7,000–8,000 years ago and were a cornerstone of Indigenous diets as part of the “Three Sisters” — corn, beans, and squash. When Spanish colonizers arrived, they introduced pork, lard, and chorizo, which became deeply integrated into Mexican bean dishes. Manchego cheese, originally from Spain, became popular in Mexico and is now produced domestically. This dish celebrates that beautiful blend of Indigenous and Spanish culinary traditions.

❓ Quiz