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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Prepare beans according to package directions; chill/store in cooking liquid.
Drain beans in strainer, reserving ¼ cup liquid for later use.
In large saucepan over medium-high heat, heat olive oil until it shimmers. Add chorizo, and sauté until lightly browned.
Add garlic, and heat until aromatic, about one minute. Add beans, stirring to coat.
Add salsa and vinegar to bean mixture, stirring to combine, and bring to simmer. Lower heat to medium, and simmer uncovered, stirring frequently, until beans have absorbed most of liquid, about 5-7 minutes. Add reserved bean liquid, and continue to simmer, reducing until beans absorb liquid and become thickened, about 5-7 minutes more. Season with Adobo to taste.
Remove from heat, and top with cotija or other grating cheese just before serving.