Place the chorizo in a food processor and pulse to make rough crumbs. Heat the oil in a heavy-bottomed pot over medium heat. Add the chorizo and cook to render some of the fat and infuse the oil, about 10 minutes. Use a slotted spoon to remove about
Add the onion and garlic to the pot with the chorizo raise the heat to medium-high, and cook until the vegetables are slightly soft and translucent, about 5 minutes. Add the beans and broth and simmer for 10 minutes to allow the flavors to come together. Season with salt and pepper. Use a potato masher to mash the beans into a coarse puree, or puree in a food processor if you prefer a smoother texture. Serve sprinkled with the reserved chonzo crumbles.
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