Skillet Vermicelli With Chorizo Sausage And Black Beans Food

ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE

Steps:

• Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
• Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
• Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
• Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

Steps:

• Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
• Transfer the noodles to a paper-towel-lined plate and let cool.
• Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
• Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
• Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
• Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
• Season with salt and pepper to taste.
• Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
• Sprinkle with the cilantro.
• Serve, passing the sour cream separately.

BLACK BEANS AND SAUSAGE

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.

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).

SKILLET VERMICELLI WITH CHORIZO SAUSAGE AND BLACK BEANS

Steps:

• Before cooking, slice the chorizo and mince the onion. While the vermicelli toasts, mince the garlic and chipotle. While the vermicelli simmers, mince the cilantro. Cook vermicelli with 1 tablespoon of oil in 12-inch skillet over medium-high heat, stirring frequently, until toasted and golden, about 4 minutes. Transfer to paper towel-lined plate and set aside. Add remaining tablespoon oil to skillet and return to medium heat until shimmering. Add chorizo, onion, garlic, chipotle, and ½ teaspoon salt and cook until onion is softened, 3 to 5 minutes. Stir in beans, tomatoes, broth, and toasted vermicelli. Cover, and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until all liquid is absorbed and vermicelli is tender, about 10 minutes. Season with salt and pepper to taste. Turn off heat, sprinkle cheese over top. Cover and let sit off heat until cheese melts, about 1 minute. Presentation: Sprinkle with cilantro before serving.

QUICK ITALIAN VEGGIE SKILLET

Steps:

• In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

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.

FAST ITALIAN VEGETABLE SKILLET

Steps:

• In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.