1/2 lb. pinto beans
6 ears, uncooked grated corn
1/2 c. onions, chopped
3 bay leaves
1 c. whole basil leaves
1/4 lb. chorizo or Italian sausage, chopped
Salt and pepper to taste

Wash the beans and soak them overnight. Simmer the beans with salt, bay leaves and pepper, using 2 parts of water and 1 part of beans. Slow cook for approximately 1 hour or until tender (most of water should be gone).

In a frying pan, saute the onions and chorizo. Add to the beans and cook for 15 minutes.

1/2 hour before serving, add the fresh grated corn and basil leaf and cook covered until thick, approximately 20 minutes. Serve with your favorite bread and tomato salad.