Las Brisas Chorizo Beans Recipes

CHORIZO AND BEANS

Steps:

• Heat a large skillet over medium heat. Add the chorizo, bell pepper and onion; cook and stir until chorizo is browned and vegetables are tender. Drain excess grease. Pour in the baked beans, and simmer over low heat for 30 minutes.
• Serve in tortillas with shredded cheese and sour cream.

CHORIZO REFRIED BEANS

Steps:

• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

CHORIZO BAKED BEANS ON TOAST

Steps:

• Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
• Heat the olive oil in a skillet over high heat.
• Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
• Add the chorizo (all of it) and saute until the chorizo is nicely browned.
• Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
• Adjust salt and pepper to taste.

LAS BRISAS CHORIZO BEANS

Steps:

• 1. Sort through beans (you have to living in Mexico) for any pebbles. Rinse and cover with cold water and add diced onion. Bring to a rolling boil over high heat. 2. Reduce heat and simmer, covered, stirring often and adding more water as needed. Beans are cooked in about two hours and should mash easily when pressed between your fingers. 3. Stir in garlic and salt and bring back to a simmer over medium heat for about 10 minutes. 4. Melt shortening in a separate skillet, add chorizo and sauté until cooked. 5. Put half of beans and liquid in a blender and whirl until almost pureed. Add this to the skillet with the chorizo. Drain remaining beans of liquid and add to the same skillet. 6. Stir and cook over medium heat until warmed and a nice consistency.......kind of like thick polenta. 7. Taste and adjust as needed.

BLACK BEAN AND SPANISH CHORIZO WITH RICE

Steps:

• Heat olive oil in a pan over medium-high heat. Cook chorizo, stirring gently, until browned, 5 to 7 minutes. Transfer to a plate. Add onion and garlic to the pan; cook and stir until lightly browned, about 5 minutes. Add rice. Cook, mixing occasionally, until coated in oil, 2 to 4 minutes.
• Pour chicken stock into the rice mixture; bring to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and reduce heat to medium. Cook until rice is tender, about 15 minutes, adding more water if needed. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to 6 minutes more.