Slow Cooker Frijoles Charros Gorditos (Beans With Chorizo)

In a large pot, combine the beans and enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes.

Remove from the heat, cover the pot, and let stand for 1 hour; drain well (The beans can also be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained).

Return the beans to the pot and add enough fresh water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are barely tender, about 45 minutes.

Drain, reserving 3 cups of the cooking liquid (The beans can be prepared 1 day ahead; cover and refrigerate the beans and the cooking liquid separately).

In a large skillet over medium heat, cook the chorizo, onion, garlic and chile pepper, stirring often, until the onion is softened and the sausage is sizzling, about 5 minutes. Stir in the oregano and marjoram.

In a crockpot, combine the drained beans, the reserved 3 cups cooking liquid and the chorizo mixture. Cover and slow-cook until the beans are very tender, 8 to 10 hours on low.

Skim the fat from the surface of the beans. Stir in the salt and red pepper. Using a large spoon, crush enough of the beans against the sides of the crockpot to thicken the beans to desired consistency.