Spicy Black Beans with Chorizo and Chipotle Cream

Ingredients

• 1  bay leaves 
• 2 teaspoons pepper flakes minced seeded
• 2 links chorizo sausage cut fresh (6 to 7 ounces casings removed)
• 2 tablespoons cilantro leaves fresh finely chopped for garnish
• 10 ounces black beans dried
• 2  garlic clove minced
• 0.5 teaspoon ground cumin 
• 1 teaspoon juice of lime fresh
• 2 tablespoons olive oil 
• 2 cups onion peeled halved chopped
• 1 teaspoon oregano dried (preferably Mexican)
• 1.3 teaspoons hot sauce hot
• 0.5 cup cream sour

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Place beans in large saucepan.
2. Addenough water to cover by 2 inches.
3. Let beanssoak overnight.
4. Drain beans. Return to saucepan.
5. Addonion halves, bay leaf, and oregano.
6. Addenough cold water to cover by 2 inches.Bring to boil, reduce heat to low, and simmeruncovered until beans are very tender, stirringoccasionally, 1 1/2 to 2 hours (depending onage of beans).
7. Drain beans, reserving cookingliquid. Discard onion halves and bay leaf.
8. Heat oil in heavy large deep nonstickskillet over medium heat.
9. Add chorizo andcook until brown, breaking up with back ofspoon, 4 to 5 minutes. Using slotted spoon,transfer chorizo to small bowl.
10. Add choppedonion to drippings in skillet. Cook until softand golden brown, stirring often, about 10minutes.
11. Add 2 tablespoons cilantro, garlic,jalapeño, and cumin; stir 1 minute.
12. Addbeans, 3/4 cup reserved cooking liquid, andchorizo to onion mixture. Stir to distributeevenly. Simmer over medium-low heat untilheated through and flavors are blended, 3to 4 minutes. Season to taste with salt andpepper.DO AHEAD: Can be made 1 day ahead.Chill uncovered until cool, then cover andkeep chilled. Rewarm over medium heatbefore serving.
13. Whisk all ingredientsin small bowl to blend. Season to taste withsalt. DO AHEAD: Can be made 1 day ahead.Cover and chill. Rewhisk before serving.
14. Transfer beans to large bowl.
15. Garnishwith chipotle cream and chopped cilantro.