Soak 2 pounds dried beans overnight. Rinse, cover beans with 12 cups of water and bring to a boil, remove foam. Add 1/2 onion and 2 cloves of garlic to the water and simmer for 1-2 hours.
Once beans are soft, drain some liquid off
Blend beans, onion and garlic until smooth
In a separate pot, heat 3 spoonfuls of lard at medium
Add 3 packages of chorizo
Chop pitted green olives and add to chorizo and lard
Add 2 cans of salsa, add some habanero salsa if you want additional spice
Add one can of jalapeños (drain water first)
Stir in 2/3 of the beans. Combine until all of the oil disappears and the beans start to boil. Then add two handfuls of mozzarella cheese.
- 2.0lb Peruvian (canary) beans
- 1/2 Onion
- 2.0 Garlic
- 2.0 Salsa casera
- 3.0 Chorizo
- Habanero sauce
- Mozarella cheese