Place the beans in a pot and cover with three cups of water. Bring to the boil and reduce to a simmer.
Add the fennel, chorizo and onion, partially cover and simmer over a low heat until the beans are tender (about 1.5 hours). Add more water if necessary.
Blend, season and serve with toasted corn tortillas or chips. We added some mozarella too which isn’t strictly authentic but it worked well.
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