Black Beans with Chorizo and Chipotle Cream

Mmmmmmm!!! I love Mexican food!! I just couldn't wait until Cinco de Mayo for a lovely spicy dish. This is a nice easy dish to make, if you don't have the time to use dry beans, I suppose you could use canned beans and a little water with the oregano, maybe onion and garlic powder, and just simmer them for a bit. Should be about the same. This was a nice hearty, spicy(but not too spicy) dish. I hope y'all enjoy it. Much love to y'all, and don't forget if you make any of these dishes, please post on here how you liked them or any adjustments you made!

Serves 6:

1 1/2c dried black beans
2 peeled onions, one halved, one diced.
1 bay leaf
1tsp dried Mexican oregano (or regular is fine)
2TB olive oil
2 links of fresh chorizo(casings removed)
2TB chopped fresh cilantro, plus more for garnishing
2 cloves garlic, minced
2 jalapenos minced( it called for 2tsp.. hahahaa, not in my house! you can seed if wanted or use less. I like the spice!!)
1tsp cumin
salt and pepper to taste

Chipotle Cream

1/2c light sour cream
1tsp lime juice
1 1/2tsp chipotle flavored hot sauce
Mix all ingredients for chipotle cream, and refrigerate until time to serve.

Beans:
Soak beans overnight (or like me do the quick soak according to the package directions) Drain and rinse.

Fill a large pot with hot water, add the halved onion, bay leaf, oregano, and beans. Bring to a boil, then reduce to simmer uncovered for about 1 1/2-2hours, until beans are soft. Drain beans, reserve cooking water, and discard onion, and bay leaf.

In a large skillet, heat the 2TB oil, over medium heat. Add in the chorizo and cook, breaking up with the back of a spoon, until brown (4-5min). Transfer chorizo to a bowl using a slotted spoon. Add chopped onion to the oil, and cook until tender and almost browned (about 10 min). Add the garlic, jalapeno, cilantro, and cumin to skillet and saute for about 1 minute. Then add back in your beans, chorizo and at least 3/4c of the cooking liquid.( I added a little more.) Stir, and lower heat to medium-low. Simmer for at least 5 minutes to let the flavors combine. Season with salt and pepper to taste. Put on plates and top with chipotle cream, and chopped cilantro. I served it over some jasmine rice, but you could do it in tortillas, or just the way it is.