Black Beans With Chorizo Food

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO

Steps:

• Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
• Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
• Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

BLACK BEAN AND CHORIZO CHILI

Steps:

• Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
• Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
• Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
• Remove from heat; stir in chocolate, salt, and black pepper.
• Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

SPICY BLACK BEAN & CHORIZO CHILI

Steps:

• In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
• Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
• Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
• Increase heat to medium-high and bring to a boil.
• Reduce to simmer and cook 10 minutes.
• Puree in blender or food processor in batches until you have blended it all.
• Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
• Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

BLACK BEAN, CHORIZO & SWEET POTATO CHILI

Steps:

• In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

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.

SARASOTA'S BLACK BEAN CHORIZO CHILI

Steps:

• Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
• Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
• Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
• Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

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.

CHORIZO BLACK BEAN SOUP

Steps:

• Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total.
• Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour.
• Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.).
• For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours.
• Garnish with cilantro if desired.

MEXICAN CHORIZO BLACK BEAN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
• Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
• Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

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.