Spicy Black Beans with Chorizo

Spicy Black Beans with Chorizo

Spicy Black Beans with Chorizo

1 Tbs. olive oil

4 oz. (125 g) fresh Mexican-style chorizo sausage, casings removed

1 yellow onion, chopped

1 red bell pepper, seeded and diced

1 jalapeno chile, seeded and minced

1 garlic clove, minced

2 cans (15 oz./485 g each) black beans, drained and rinsed

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

3 Tbs. chopped fresh cilantro or oregano

Sour cream for serving (optional)

 In a saucepan over medium-high heat, warm the olive oil. Add the
chorizo and cook, breaking up the chorizo with the side of a wooden
spoon, until it begins to brown, about 8 minutes.

 Add the onion, bell pepper, jalapeno and garlic, and reduce the heat
to medium. Cook, stirring frequently, until the onion is tender, about 5 minutes. Add the beans and broth. Bring to a simmer. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 15

 Using the side of a large spoon, crush some of the beans in the
saucepan to thicken the juices. Stir in 2 Tbs. of the cilantro. Spoon
onto plates or into bowls and garnish with the remaining 1 Tbs. cilantro and a dollop of sour cream. Serve immediately. Serves 4 to 6.

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