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1
Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
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2
Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
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3
Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeno, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD:
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4
Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
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5
Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD:
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6
Cover and chill. Rewhisk before serving.
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7
Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.
