CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE
Steps:
- For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
- For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
- For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
- Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
- To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
LENTILS WITH CHORIZO
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
- While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
- Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
- Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g
BLACK BEANS WITH CHORIZO
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
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.
BLACK BEAN, CHORIZO & SWEET POTATO CHILI
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.
CHORIZO LENTIL AND BLACK BEAN HASH
I had some Chorizo to use and this all fell into place with leftover beans and lentils from the fridge. Serve warm on corn tortillas with cilantro and fried eggs.
Provided by PAMELA D.
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry Chorizo for 10 minutes till done draining excess grease.
- Add all other ingredients.
- Bring to a boil then reduce heat and simmer till thickened, stirring occasionally to prevent burning.
Nutrition Facts : Calories 646.2, Fat 44, SaturatedFat 16.4, Cholesterol 100, Sodium 1420.2, Carbohydrate 25.9, Fiber 8.5, Sugar 1.8, Protein 35.9
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