Spicy Chorizo Black Beans Recipes

MEXICAN RICE AND BEANS WITH CHORIZO

Steps:

• Heat a large pan to medium heat and add olive oil.
• Add onion and jalapeno peppers and cook about 5 minutes to soften.
• Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
• Add garlic and cook another minute, until you can smell the yummy garlic.
• Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
• Add the black beans, tomato sauce and broth. Stir.
• Add the corn, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
• Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
• Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

BLACK BEAN AND CHORIZO SOUP

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.