Yield: 4 servings
The original recipe calls for using dried beans, but you can use canned beans as well. I used buffalo and pork chorizo, which is pretty lean and tasty. I served this dish with brown rice, whole wheat tortillas, and roasted vegetables. Delicious!
Ingredients for beans:
- 2 tablespoons olive oil
- 2 links fresh chorizo sausage (6 to 7 ounces casings removed)
- 1 medium onion, chopped (about 2 cups)
- 2 cans black beans, rinsed and drained
- 1 bay leaf
- 1 teaspoon dried oregano (preferably Mexican)
- 2 tablespoons finely chopped fresh cilantro plus additional for garnish
- 2 garlic cloves, minced
- 2 teaspoons minced seeded jalapeno chile
- 1/2 teaspoon ground cumin
Ingredients for chipotle cream:
- 1/2 cup sour cream
- 1 1/4 teaspoons chipotle-flavored hot pepper sauce
- 1 teaspoon fresh lime juice
Procedure for beans:
- 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 water, bay leaf, 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.
Procedure 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. Re-whisk before serving.
Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.