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2 lb Black beans
1 lb Chorizo Sausage (Mexican)
1 large Yellow Onion (diced)
4 cloves garlic (sliced or chopped, your preference)
1 Poblano Pepper – diced (optional)
2 tbsp Cumin
2 12 oz Beers (I recommend Negra Modello)
2 qts chicken stock
1 ham hock (smoked if available)
water (as needed)
salt and pepper to taste
2 tbsp olive oil
Cilantro (finely chopped)
Red Onions (diced)
Baby Spinach (roughly chopped)
Soak black beans in water overnight.
Preheat oven to 300•.
In a large heat olive oil over medium heat.
Add chorizo (if using links, remove skin and break into chunks for cooking). Cook until chorizo releases its fat and begins to brown.
Add onions, garlic, and Poblano pepper (if using). You want to soften the vegetables and release some of the water. Add salt for flavor.
Add cumin and cook for about a minute. Things should get fragrant. Enjoy.
Pour in your beer and stir to deglaze. Add chicken stock, ham hock (if using) and black beans. Taste. Adjust salt, pepper, and cumin to your liking. Bring to a simmer.
Cover and place in oven. Cook for 3 hours. Check occasionally and add stock as needed. Check beans for flavor and doneness. They should be soft to the bite and not mealy. Remove from oven and remove ham hock. Shred ham and return to soup and mix thoroughly.
Crumble tortilla chips into a bowl. Add spinach on top (it will take up space, but only until you add the soup). Ladle soup on top. Add a dollop of sour cream and diced onions and cilantro as desired.