Spicy Black Beans w/Chorizo & Chipotle Cream

prepared by and photo by Emily S. Downs

A savvy way to jazz up an ordinary can of black beans.  A little chorizo, a little jalapeno, a little chipotle… perfectly yummy combo.

Size: 6 servings

Ingredients:
BEANS:
2 (15.5 oz) can of black beans
2 peeled onions; 1 halved, 1 chopped (about 2 cups)
1 bay leaf
1 tsp dried oregano
2 tbsp olive oil
2 links fresh chorizo sausage (6 to 7 ozs), casings removed
2 tbsp finely chopped fresh cilantro plus additional for garnish
2 garlic cloves, minced
2 tsp minced seeded jalapeno chile
1/2 tsp ground cumin
CREAM:
1/2 cup sour cream
1 1/4 tsp chipotle-flavored hot pepper sauce
1 tsp fresh lime juice

Directions:

BEANS:
Drain beans.  Place in saucepan.  Add onion halves, bay leaf, and oregano.  Add enough cold water to cover by 2″.  Bring to boil, reduce heat to low, and simmer uncovered for 5 minutes.  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, 4-5 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 tbsp cilantro, garlic, jalapeno, 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.
(Can be made 1 day ahead.  Chill uncovered until cool, then cool, then cover and keep chilled.  Rewarm over medium heat before serving.)

CHIPOTLE CREAM:
Whisk all ingredients in small bowl to blend.  Season to taste with salt.
(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.


Tri-Bean Cilantro Salad

Celery, Apple & Fennel Slaw

Quinoa Tabboulleh Salad


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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