Black Beans With Chorizo

Directions

1. 1
   Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
2. 2
   Reduce heat and simmer 1 1/2 hours.
3. 3
   Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
4. 4
   Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
5. 5
   Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
6. 6
   Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
7. 7
   Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
8. 8
   Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
9. 9
   Add salt to taste.
10. 10
    Cool completely, then refrigerate overnight.
11. 11
    Bring beans to room temperature; taste and adjust seasoning.
12. 12
    Preheat oven to 350 degrees.
13. 13
    Grease a large casserole and fill with beans.
14. 14
    Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
15. 15
    Serve immediately, passing remaining chilies, green onion and cilantro separately.