When I was a poor college kid and campaign worker this was my go to meal. Back then I usually used canned beans and added seasoning because it was quicker. What is great about this recipe is you can cook on a Sunday and have plenty to take to work for lunch or save the leftovers in the freezer and eat later.

1/2 pound dry black beans
1 red onion, chopped
1 green pepper, chopped
1 carrot, chopped
3-4 cloves garlic, pressed
2 Tablespoons olive oil
2 Tablespoons cider vinegar
1-2 Tablespoons red pepper (depends on the amount of heat you want)
2-3 sprigs thyme
4 cups water
2 links chorizo
1/2 teaspoon salt (add more or less)
1/8 teaspoon pepper (again add more or less)
sour cream (optional)

Prep time: Overnight (soaking), 10 minutes
Cook time: 1 hour, 10 minutes
Calories: About 293 without rice and sour cream (add another 220 for rice and sour cream)

Soak black beans in 3-4 cups of water overnight. I add about a tablespoon of baking powder to help reduce gassiness (your friends and family will thank you). Drain and rinse.
Heat oil in sauté pan. Add veggies and garlic to pan. Cook 5 minutes. Add cider vinegar. Cook another 2 minutes.
Meanwhile add beans to 4 cups of water and boil with salt, pepper, thyme, and red pepper. Once veggies are tender add to bean mixture. Cook 1 hour over medium-low heat (might take more or less time, depends on how tender you want the beans).

About halfway through cooking the beans, sauté the chorizo. I like mine with a crispy crust before adding to beans. You can also refrain from adding the chorizo and top on the beans at the end. I find that the sausage adds a bit more heat to the beans (its definitely prettier if you wait until after).

Serve beans over brown or white rice and a scoop of sour cream.