CHORIZO AND BEANS
This is a Mexican-American dish that has a surprisingly tasty flavor although some may laugh at the type of beans used. My mother made it for us as children.
Provided by 1LAVAUN
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the chorizo, bell pepper and onion; cook and stir until chorizo is browned and vegetables are tender. Drain excess grease. Pour in the baked beans, and simmer over low heat for 30 minutes.
- Serve in tortillas with shredded cheese and sour cream.
Nutrition Facts : Calories 1011.5 calories, Carbohydrate 98.7 g, Cholesterol 113.7 mg, Fat 51.1 g, Fiber 10.8 g, Protein 40.7 g, SaturatedFat 24.2 g, Sodium 2072.2 mg, Sugar 17 g
BASQUE-STYLE BEANS RECIPE
These Basque-style simmered beans from Wool Growers in Bakersfield are full of flavor from rendered salt pork.
Provided by Noelle Carter
Categories STOVETOP, MAINS, STEWS/BRAISES, HEALTHY, SIDES
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Sort and wash the beans, then place them in a small, heavy-bottom pot or Dutch oven. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook, loosely covered, until the beans are tender, 1 1/2 to 2 hours. Stir the beans occasionally and check the water level, adding additional water as needed to keep the beans moist as they cook.
- While the beans are cooking, cook the salt pork in a frying pan until the fat is rendered and the pork is cooked, 6 to 8 minutes, stirring constantly. Remove and reserve the salt pork, leaving the fat in the pan. Add the chopped onion and garlic to the pan and cook over gentle heat until the onion is translucent, stirring occasionally, 4 to 6 minutes.
- When the beans are tender, stir in the cooked salt pork, onions, garlic, parsley, tomato sauce, thyme and red pepper flakes. Taste and add 1 1/2 teaspoons salt and one-half teaspoon pepper, or to taste. Bring the mixture back to a simmer and cook a few minutes to marry the flavors. This makes about 1 1/2 quarts beans, which will keep, covered and refrigerated, up to 1 week. The flavors will improve with time.
BASQUE CHORIZO
Every year, cousins Brett Wittman and Jason Marwedel compete in a Basque sausage-making contest in California's Sacramento Valley, along with uncles, an aunt, and even Jason's mother. This is a version of their prize-winning sausage. It's a flavorful explosion of five different kinds of chiles--four of them Spanish-style and the fifth a nod to California, ancho chile powder.
Provided by Brett Wittman and Jason Marwedel, Sacramento, CA
Time 5h
Number Of Ingredients 13
Steps:
- Put sausage grinding tool, large and medium cutting plates, grinder knife, and meat hopper in the freezer.
- Cut pork shoulder into approximately 1-in. cubes and put in a very large bowl. Add wine and all seasonings to pork shoulder and toss to coat thoroughly, then spread on 2 rimmed baking sheets. Cut fat into 1-in. cubes and put in a medium bowl. Freeze both shoulder and fat until semifrozen, about 2 hours. (Keep meat semifrozen for duration of recipe; otherwise it won't grind easily).
- Assemble grinder and attach to stand mixer following manufacturer's instructions, making sure the chilled grinding tool is fully inserted (you have to twist it in). Grind fat through large grinding plate, a few chunks at a time, into a medium stainless steel bowl. Fat should fall crisply and cleanly out of the grinder; if it smears, it's too warm (return fat to freezer).
- Transfer half of pork shoulder to a large bowl; keep remaining half of shoulder frozen. Grind pork through large grinding plate, a few chunks at a time, back onto its baking sheet and return to freezer. Change to medium plate and grind remaining half of pork onto another baking sheet or large bowl.
- Mix both grinds of pork together with fat, using two large forks and breaking up any clumps of fat.
- Form a small patty from meat and fry in olive oil in a small pan over medium heat to test seasonings. Taste and adjust salt and spices accordingly. If you would like the flavors to mellow, cover bowl with plastic wrap and chill 24 hours before continuing; for a spicier sausage, proceed with the recipe.
- Continue forming patties, or make sausages by stuffing meat into casings. To stuff meat into casings, put grinding mechanism, meat hopper, and ground meat back in freezer. Flush casings with warm water using a small funnel inserted in one end of casing (do this in a clean sink). Soak casings in warm water at least 30 minutes and up to 1 hour.
- Follow manufacturer's instructions for assembling stuffer and attaching to mixer, using the medium-size horn and greasing it with butter or lard. Push casings all the way onto the horn in one long piece, as though you were putting on a stocking. Knot the end of the casing. Take out 1/4 of meat from freezer and keep rest in freezer as you work (if it warms up, it will gum up the machine and won't have as nice a texture when cooked).
- Guide meat into casings so it packs tightly and firmly and let finished sausages coil into a bowl. As each reaches the length you like--about 6 to 8 inches and slim is standard for this chorizo--twist it into an individual sausage link or tie off with kitchen twine. Prick any air holes with a sharp toothpick.
- Freeze sausages or patties at this point, or cook. For sausages: Grill over indirect 300° heat or pan-cook over medium heat until they're plump, browned, and shiny (an instant-read thermometer inserted lengthwise reads 145°). For patties: Grill or pan-cook until crisp-edged and browned.
- * A good one-stop shopping source for the paprikas in this recipe is spanishtable.com. Pre-order back fat and hog casings from a butcher shop.
- Fresh chorizo keeps, chilled, up to 3 days; frozen in 2 layers of resealable plastic bags, up to 3 months. Cooked chorizo keeps 1 week; frozen, up to 5 months.
- Note: Nutritional analysis is per sausage.
Nutrition Facts : Calories 221, Carbohydrate 1.5, Cholesterol 54, Fat 17, Fiber 0.8, Protein 14, SaturatedFat 6, Sodium 498
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
BASIC BASQUE BEANS
This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.
Provided by littlebasque
Categories Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
- Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
- Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.
BASQUE BEANS RECIPE - (4.3/5)
Provided by jeaklor
Number Of Ingredients 10
Steps:
- In an 8 quart heavy pot, put beans and at least twice as much water. Cover and bring to boil. Turn off heat and let sit for 1 hour. Drain the beans and return to the pot. Add remaining ingredients except for the chorizo, salt and pepper. Bring to boil and simmer for 1 hour. Add chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will thicken a bit. Taste to see if it needs salt and pepper.
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BASQUE BEANS AND CHORIZO - RESTAURANT BUSINESS
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Cuisine Type SpanishIngredients Vegetables, BeansDay Part DinnerMenu Part Side Dish
- 1. Soak beans overnight, rinse. Combine beans, onions, garlic, tomatoes, and enough water to cover by 4-in. Simmer until beans are tender, about 1 hr.2. Pan-fry chorizo; set aside. Sauté cabbage.3. Add chorizo to beans; simmer 20 min. To serve, place cabbage alongside beans and chorizo. Garnish with 2 tbsp. pickled red pepper.
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BASQUE BEANS AND CHORIZO - FOODSERVICE DIRECTOR
From foodservicedirector.com
Cuisine Type SpanishIngredients Vegetables, BeansDay Part DinnerMenu Part Side Dish
- 1. Soak beans overnight, rinse. Combine beans, onions, garlic, tomatoes, and enough water to cover by 4-in. Simmer until beans are tender, about 1 hr.2. Pan-fry chorizo; set aside. Sauté cabbage.3. Add chorizo to beans; simmer 20 min. To serve, place cabbage alongside beans and chorizo. Garnish with 2 tbsp. pickled red pepper.
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