Cook the chorizo in a large skillet over medium-high heat for about 8 minutes, stirring constantly until fully cooked. Reserve 1-2 tbsp. of natural chorizo oil in skillet. Using a slotted spoon, add beans to the chorizo. I like to add about 3⁄4 cup of the cooking water for a creamy texture.
Using a potato masher, begin mashing the beans until you reach the texture you desire. For a creamy texture, don’t let the mixture cook too long. Beans can be served as a side dish or on a tostada with a dollop of Mexican crema and fresh serranos, or salsa, and a glass of Tres Uvas.