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Heat a skillet over medium-high heat with 2 tablespoons oil. Add garlic and onions, and sauté until lightly caramelized. Add beans and sauté another 5-8 minutes until cooked through. Season with salt and pepper then remove from heat. Let cool for a few minutes then purée in a food processor. Do not over-work. Add lemon juice and set aside
In a separate sauté pan, heat remaining 2 tablespoons oil then add the crumbled chorizo. When about halfway cooked, add the red onion. Continue to sauté until the chorizo is completely cooked. Stir in the poblanos.