- 1 pound dried white beans
- 1 link chorizo, cut in 1/2
- 1 ancho chile
- 1 lime, juiced
- 1 tablespoon blanco tequila
- Salt and freshly ground black pepper
If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water. Cook for 45 minutes to 1 hour. Remove and season with salt and pepper, if needed.
Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight. Drain the beans, place into a medium saucepan with the remaining ingredients, and cover again with water by about 2-inches and simmer for 3 hours or until tender.
Recipe courtesy of Emeril Lagasse, 2007
Recipe courtesy of Sandra Lee