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

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