Ingredients
1 lb. pinto beans, pre-soaked
1/2 lb. fresh Mexican chorizo, removed from casing, crumbled,cooked and drained of excess fat.
1/2 white onion, chopped
2 lge. cloves garlic, chopped
1/2 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
Preparation
Combine all ingredients in pressure cooker, with enough water to come within 2 inches of rim. Pressure cook for 15 minutes, or until beans are soft. When safe to open, test for doneness and salt.
