This makes a great side dish for BBQ dinners. You can subsitute Pintos. October beans or red beans if you like. In the winter I add 1 cup of chicken broth and a exta can of diced tomatoes and serve as a soup with some cornbread or over rice.
Soak black beans overnight or put in warm water and soak for 2 hours changing water every 30 minutes with fresh warm water to soften.
Drain beans and cook in the 6 cups of water and 1 TBL Salt until just barely tender. Drain
While beans drain saute the Chorizo with the onions, peppers and garlic until the onions are tender, and then drain and put back into the large pan you cooked them in. Add the all seasonings and mix well. Add the canned tomatoes and tomato paste stil till mixed well then stir in beans. Taste and reseason to your taste with salt and pepper.
Pour the bean mixture into a large baking dish or tin disposable pan. cook on your smoker, your grill or you oven till bubbly and hot.
Smoker at 225-250 for 3 hours, Grill or oven at 350 for 1 hour or if you are in a hurry cook on stove top for about 20 minutes on Medium, careful to not scorch.