Place the beans in a large stockpot and cover completely with water. Apply medium-high heat, season to taste with salt and pepper and cook until it reaches to a boil. Reduce to low heat, simmer until soft and cooked through. Add boiling water if required to keep the beans fully covered while cooking. Remove the pot from heat, drain and set aside.
In large deep pan, add the chorizo and cook until lightly browned while stirring and breaking up the lumps with a slotted spoon. Remove half for the chorizo, place it on a plate and set aside.
In the same pan with the remaining chorizo, add and melt the lard and stir in the beans. Cook while mashing the beans using a slotted spoon or potato masher and pour in the stock. Season with salt and pepper, and cook while stirring occasionally until it reaches to a boil and thickened.
Remove from heat, transfer into individual serving bowls and top with reserved chorizo. Serve immediately with cilantro on top.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.