Las Brisas Chorizo Beans Recipes

CHORIZO AND BEANS

Steps:

• Cook rice as directed.
• In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
• Cook until warmed through.
• Stir into cooked rice and serve.

ELLIE'S CHORIZO & BEANS

Steps:

• In a medium skillet, cook chorizo and drain if necessary.
• Add onions, garlic and Jalapeño, sautéing until soft.
• Add beans and let simmer for 1 hour over low heat and serve with tortillas, sour cream and salsa.

HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)

Steps:

• Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
• Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
• Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.

LAS BRISAS CHORIZO BEANS

Steps:

• 1. Sort through beans (you have to living in Mexico) for any pebbles. Rinse and cover with cold water and add diced onion. Bring to a rolling boil over high heat. 2. Reduce heat and simmer, covered, stirring often and adding more water as needed. Beans are cooked in about two hours and should mash easily when pressed between your fingers. 3. Stir in garlic and salt and bring back to a simmer over medium heat for about 10 minutes. 4. Melt shortening in a separate skillet, add chorizo and sauté until cooked. 5. Put half of beans and liquid in a blender and whirl until almost pureed. Add this to the skillet with the chorizo. Drain remaining beans of liquid and add to the same skillet. 6. Stir and cook over medium heat until warmed and a nice consistency.......kind of like thick polenta. 7. Taste and adjust as needed.