Spiced Pinto Beans With Chorizo

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1 tablespoon extra-virgin olive oil

1 small onion, finely diced

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon chipotle powder

1/2 pound fresh Mexican chorizo or hot Italian sausage, casings removed

One 15-ounce can pinto beans, with their liquid

2 tablespoons water

Salt and freshly ground pepper

1 cup fried pork rinds, coarsely chopped, for garnish

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