If using dried beans, follow the instructions for cooking (generally: rinse well, soak overnight then boil for 40 minutes). I like to leave them slightly undercooked so that there's some bite.
Chop the chorizo sausage into small chunks.
Mix the cooked beans, sweet corn, tomato sauce, cajun spices and chorizo, and cook in a pan for 5 minutes to heat it thoroughly and mix in the spices.
Remove from the flame and add the amaretto, and mix together.
You can serve in tortilla pancakes, as a side dish, as a dip or in sandwiches. Keeps well in fridge and can be frozen. You can try other bean varieties - I used black beans, black-eye beans, kidney beans as well as lentils.