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.
BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS
You've probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven't, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you'd prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and 1/2 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
- Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
- Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
- Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
- Drain chiles and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.
- Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 1 1/2 cups, about 25 minutes. Stir in remaining 2 teaspoons sugar and 1/2 teaspoon salt and remove from heat.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 6 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 20 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 20 minutes more.
- Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, pumpkin seeds and cilantro leaves.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 30 grams, Carbohydrate 48 grams, Fat 57 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 22 grams, Sodium 1333 milligrams, Sugar 6 grams, TransFat 0 grams
BLACK BEAN AND CHORIZO SOUP
Steps:
- Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.
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.
More about "black beans with chorizo recipes"
BAKED BLACK BEANS WITH CHORIZO RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Total Time 1 hr 5 minsServings 6Calories 189 per serving
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
- Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
BLACK BEAN AND CHORIZO CHILI RECIPE | MYRECIPES
From myrecipes.com
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
- Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM
From bonappetit.com
- Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
- 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 reserved cooking liquid, 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.
- Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
MEXICAN RICE RECIPE WITH CHORIZO AND BLACK BEANS - CHILI …
From chilipeppermadness.com
QUICK AND EASY PRESSURE COOKER BLACK BEANS WITH CHORIZO …
From seriouseats.com
MEXICAN BLACK BEAN SOUP | AUTHENTIC MEXICAN RECIPE
From mexicoinmykitchen.com
CHORIZO AND BLACK BEAN HUEVOS RANCHEROS - BOWL OF …
From bowlofdelicious.com
PIG OUT SALSA (CHORIZO, BLACK BEAN AND CORN SALSA)
From recipetineats.com
MEXICAN BAKED BEANS WITH CHORIZO - BOWL OF DELICIOUS
From bowlofdelicious.com
BLACK BEAN SOUP WITH CHORIZO AND LIME RECIPE | MYRECIPES
From myrecipes.com
BLACK BEAN AND CHORIZO SOUP RECIPE - KATHY GUNST - FOOD & WINE
From foodandwine.com
MEXICAN TORTAS WITH BLACK BEANS AND CHORIZO RECIPE
From foodandwine.com
INSTANT POT BLACK BEANS WITH CHORIZO - MOMMY'S HOME COOKING
From mommyshomecooking.com
ANDALUSIAN STYLE CHORIZO WITH BEANS | SPANISH RECIPES
From goodto.com
SPICY BLACK BEANS WITH CHORIZO | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love