Spicy Black Beans with Chorizo and Chipotle Cream

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:

1. 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.
2. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes.
3. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute.
4. 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:

1. 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.

Source: www.epicurious.com