Baked Black Beans With Chorizo Food

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.

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!

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS

Steps:

• Drain beans. Place in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium, partially cover the pot and simmer until very tender, 45 minutes to 1 1/2 hours. Drain and transfer to a large bowl.
• Preheat oven to 325F.
• Heat oil in a large saute pan over high heat. Add chorizo and cook, stirring, until golden brown and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Reduce heat to medium, add onion and carrot to the pan and cook, stirring, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add rum, bring to a simmer and cook until reduced by half, about 5 minutes. Add this mixture to the beans.
• Add 2 cups stock (or broth), barbecue sauce, 1/4 cup cilantro, honey, molasses, brown sugar and the reserved chorizo to the beans. Mix gently to combine. Season with salt and pepper. Transfer the mixture to a large baking dish and cover. Bake for 30 minutes.
• Check to see if the bean mixture is dry; if it is, add a little more stock (or broth). Bake for 30 minutes more. Uncover and bake 15 minutes more to thicken slightly.
• Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.

CHORIZO BLACK BEANS

Steps:

• In a medium nonstick or cast iron pan, cook bacon until crispy. Remove bacon and set aside.
• Add chorizo to bacon grease in the pan. Cook until partially browned, breaking apart with a wooden spoon.
• Add onion and bell pepper, and cook stirring frequently until onion is soft.
• Stir in garlic and cook for 1 minute.
• Add remaining ingredients, except cilantro, and cook for about 5 minutes.
• Crumble reserved bacon and sprinkle on top along with cilantro. Serve.

SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM

Steps:

• For beans:
• Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
• Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
• For chipotle cream:
• Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
• Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

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 potato masher to slightly thicken.

MEXICAN BAKED BEANS WITH CHORIZO

Steps:

• Preheat oven to 350 degrees F.
• In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).
• Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).
• Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).
• Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
• Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
• Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).
• Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.
• Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
• Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.

BLACK BEANS WITH CHORIZO

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.

CHORIZO & BACON BEAN STEW

Steps:

• Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
• Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
• Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.

CHORIZO, BLACK BEAN & CORN CHOWDER

Steps:

• In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
• Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
• Stir in the green onions, garlic, and cumin and cook for another minute or two.
• Add the corn, beans, potato, and stock and bring to a simmer.
• Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
• Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
• Serve immediately.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA

Steps:

• To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
• Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
• Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
• Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
• Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
• Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
• To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE

Steps:

• Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
• Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
• Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.