Baked Black Beans With Chorizo Recipes

BAKED BLACK BEANS WITH CHORIZO

Baked Black Beans With Chorizo image

Serve this versatile dish warm or at room temperature as a tasty side or as a dip with chips. From Cooking Light June 2011. Serving size is for a side dish, not a dip/appetizer.

Provided by Lynette !

Time 1h

Number Of Ingredients 14

Ingredients

1 Tbsp olive oil
1/2 c spanish chorizo, dry-cured, diced (do not use raw mexican chorizo)
cooking spray
1 1/2 c onions, chopped
1 jalapeno pepper, sliced
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper
5 clove garlic, minced
3/4 c chicken broth, low sodium
2 can(s) black beans, 15 oz, low sodium, rinsed and drained
1 c tomato, seeded and diced
1/2 c monterey jack cheese, shredded
1/4 c green onions, thinly sliced

Steps:

1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan.
3. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly.
4. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
5. Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.

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