Mama Maggie's Kitchen

0 To a blender, add 1 can of the pinquito beans, chipotle, salt, and 1 cup of water. 
1 Blend until smooth. 
2 Set aside. 
3 Heat the olive oil in a large stock pot. 
4 Cook the chorizo. About 2-3 minutes. 
5 Break it up with a cooking spoon as it cooks. 
6 Add the onion and garlic. 
7 Cook for 1 more minute. 
8 Drain 1 can of the pinquito beans. 
9 Add the can of drained beans, the bean mixture from the blender, and 2 cups of water to the pot. 
13 Using a cooking spoon, scrape the bottom of the pot. 
10 Stir and bring to a boil. 
11 Serve and top with queso panela and cilantro, if using. 
12 Enjoy!