- 250g pinto beans or black turtle beans
- 1 teaspoon salt
- 150ml water, plus some extra
- Vegetable oil
- 100g chorizo sausage, roughly chopped
- Rinse beans in a sieve, and then cover with cold water n a large sauce pan and bring
to the boil. Boil for 10 minutes before reducing to a fast simmer, topping up with hot
water from time to time, until they are cooked and soft. Only then should you add the
salt, along with 150ml hot water, and continue to cook for five minutes. Drain
well. At this stage they may be left to cool and refrigerated uncovered. They will
keep for a week and may be used refried, in soups or casseroles.
- Gently sauté the chorizo in one teaspoon of vegetable oil for two minutes until red oil starts to run from the chorizo.
- In a separate pan heat three tablespoons of vegetable oil (or traditionally pork lard)
until very hot. Carefully ladle some of the beans into the hot oil; they should sizzle
loudly. Add the rest of the beans and mash them with a potato masher to a fairly
smooth purée, but leave some whole bits for texture.
- Add the sautéed chorizo, taking care of very hot splashes. They are ready when the
mixture starts to bubble.
- To serve place a heaped teaspoonful on totopos and garnish with coriander