Ingredients

• 2 tablespoons vegetable oil , divided
• 1 large onion , chopped
• 1 teaspoon minced garlic
• 1 , 12 ounce
• 1 , 19 ounce
• 0.25 cups water
• 3 chorizos sausages , cut into
• 1.5 cups chicken stock
• 2 bays leaves
• salt and ground black pepper to taste

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and garlic; cook until onion softens and turns translucent, 3 to 5 minutes. Transfer onion to a saucepan. Pour remaining 1 tablespoon vegetable oil into the skillet; place over medium-high heat. Add cubed pork; cook until well browned.
2. 2 Meanwhile, add ¾ black beans and water to a blender; pulse until finely chopped, but not quite smooth. Transfer bean purée to the saucepan; stir in remaining whole black beans, pork cubes, chorizo, chicken stock, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season with salt and black pepper before serving.

Nutrition per serving