Black Bean And Chorizo Sopecitos Recipes

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BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy

Provided by Xexe383

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage)
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2-3 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
  • Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
  • Lightly mash beans with potato masher to slightly thicken.

Nutrition Facts : Calories 399.9, Fat 16.7, SaturatedFat 4.5, Cholesterol 18.7, Sodium 888.5, Carbohydrate 41.2, Fiber 14.1, Sugar 2, Protein 22.2

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

Categories     Soup/Stew     Bean     Lunch     Sausage     Winter     Gourmet

Yield Makes 4 servings (about 6 cups)

Number Of Ingredients 11

1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro

Steps:

  • Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

BLACK BEANS WITH CHORIZO



Black Beans With Chorizo image

This recipe comes from a May 1987 issue of Bon Appetit in a "Mexican Cooking Goes Light" article. It is chef Jorge De'Angelo's and is best if prepared one day ahead of when you want to serve the beans.

Provided by Leslie in Texas

Categories     Black Beans

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 quart water (or more)
1 lb black beans, sorted and rinsed
1 medium onion, sliced
1/4 cup lard, plus
2 teaspoons lard (or 1/4 c. plus 2 T.solid vegetable shortening)
2 large garlic cloves, halved
2 sprigs epazote or 2 teaspoons dried oregano
1 cup diced red onion
5 jalapenos, seeded, deveined and minced
1 lb chorizo sausage, casing removed
salt
4 1/2 ounces grated cheddar cheese (about 1 1/8 cups) or 4 1/2 ounces monterey jack cheese (about 1 1/8 cups)
finely chopped green onions (to garnish) or red onion, to garnish
minced fresh cilantro leaves (garnish)

Steps:

  • Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
  • Reduce heat and simmer 1 1/2 hours.
  • Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
  • Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
  • Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
  • Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
  • Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
  • Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
  • Add salt to taste.
  • Cool completely, then refrigerate overnight.
  • Bring beans to room temperature; taste and adjust seasoning.
  • Preheat oven to 350 degrees.
  • Grease a large casserole and fill with beans.
  • Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
  • Serve immediately, passing remaining chilies, green onion and cilantro separately.

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  • Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges and warm tortillas at the table.


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