To make chorizo refried beans, finely chop 4 links smoked Mexican chorizo into small pieces. In a pot, combine 1/4 cup extra-virgin olive oil with the chorizo. Turn the heat to low, and slowly bring it up to medium. Fry the chorizo for a few minutes, and remove 1/4 cup of the chorizo. Set aside. Add to the pot 1/4 finely diced white onion and 2 cloves peeled and chopped garlic. Cook for two minutes, and add 2 15.5-ounce cans red kidney beans and 1 to 2 cups chicken stock. Simmer for 10 minutes, and season with salt and pepper. Gently mash the beans into a coarse puree.
To make sautéed potatoes with chorizo, heat 1 tablespoon vegetable oil in a large skillet. Add 10 ounces of Mexican pork chorizo with casings removed, and cook for 10 minutes, or until crisp. Transfer the chorizo to a paper-lined plate. Pour off all but 1 tablespoon of the fat from the skillet, and add 1 diced onion and 1 pound diced and boiled red skinned new potatoes. Sauté for 12 minutes, and stir in cooked chorizo. Season with salt and pepper.Learn more about Meat