Source: The Rancho Gordo Heirloom Bean Guide
Makes 8-12 servings (with rice)
1/4 cup olive oil, divided
3/4 cup chopped onion
3 cloves garlic, minced
10 oz. vegan chorizo crumbles
16 oz. Santa Maria Pinquito beans (or other small red bean)
1 bunch greens, such as kale or chard
lemon juice to taste
salt & pepper to taste
cooked rice for serving
1. Place beans in pressure cooker and cover with water. For unsoaked beans, cook at high pressure for 35 minutes & let pressure release naturally. (Soaked beans- cook for 12 minutes)
2. In large pot or wok, heat a little oil and saute onion & garlic. Add chorizo and cook until heated through. Stir in cooked beans (I like adding some of the liquid), greens and remaining ingredients. Serve over rice.
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