Basque Chorizo And Beans Recipe Recipe For Lasagna

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CHORIZO AND BEANS



Chorizo and Beans image

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

1 (14 ounce) package chorizo sausage, crumbled
1 large green bell pepper, seeded and chopped
1 onion, chopped
2 (28 ounce) cans baked beans with pork
1 pound Cheddar cheese, shredded
1 (16 ounce) container sour cream
10 (12 inch) flour tortillas, warmed

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

CHORIZAGNA - MY MEXICAN CHORIZO LASAGNA



Chorizagna - My Mexican Chorizo Lasagna image

Looking for a flavorful dinner? You've found one with this chorizo lasagna recipe. It's so easy and delicious! Chorizo adds a mild spiciness to the lasagna which pairs well with the pop of paprika. The cottage cheese adds a wonderful creaminess to the dish. We chose to use the pepper jack cheese and it does add a bit of heat. If...

Provided by Stephanie Beacham

Categories     Casseroles

Time 45m

Number Of Ingredients 10

1 box lasagna noodles ready-bake
1 pkg chorizo (Mexican sausage, mild or medium), 16 oz.
1 green pepper
1 medium yellow onion
1 clove garlic
1 can(s) favorite spaghetti sauce, 24 oz.
1 pkg cheese (pepper jack cheese- if you like spicy), 8 oz.
3 Tbsp vegetable oil
1 large container of cottage cheese, 24 oz.
1 egg

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. In a medium pan heat chorizo (if in casing remove casing - we only need the filling :D). Cook through and pour it into a dish to set to the side for now.
  • 3. Chop onion, green pepper, and garlic. Heat oil in the pan. Add ingredients to the pan. Heat until slightly translucent.
  • 4. Add sauce and chorizo to the pan with onion mixture. Keep on medium heat until heated through.
  • 5. Break egg into a bowl. Add cottage cheese and mix.
  • 6. Spray casserole dish with Pam/grease with butter/whatever you prefer (I like Pam). Layer some of the meat until it covers the bottom of the dish.
  • 7. Sprinkle some cheese on top of the meat.
  • 8. Drop spoonfuls of cottage cheese mixture next and spread. Then place the bake-ready lasagna strips over that (covering the cottage cheese). Finish this layering process and end with either meat or cottage cheese. Top with remaining cheese, salt, and pepper.
  • 9. Pop in the oven and cook for 30-40 minutes. Check it - if it's bubbling, it's done. Let sit for about 10 minutes or more. Enjoy!

BASQUE CHORIZO



Basque Chorizo image

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

5 pounds pork shoulder (butt), chilled or semifrozen
1/4 cup plus 1 tbsp. Rioja or other earthy, dry red wine
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 1/2 tablespoons minced garlic
3 1/2 tablespoons sweet Spanish paprika* (not smoked; pimentón dulce)
2 tablespoons piment d'Espellete* or 1 tbsp. hot Hungarian paprika
2 1/4 teaspoons bittersweet Spanish paprika* (not smoked; pimentón agridulce)
2 teaspoons ancho chile powder
2 teaspoons sweet smoked Spanish paprika* (pimentón de la Vera)
3/4 pound skinless pork back fat*, chilled or semifrozen
About 1 tbsp. olive oil
12 feet of hog casings*

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

BASIC BASQUE BEANS



Basic Basque Beans image

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

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

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.

CHORIZO & PEPPER LASAGNE



Chorizo & pepper lasagne image

A new twist on a weeknight favourite - bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 10

1 tbsp olive oil
2 onions , sliced
200g pack cooking chorizo sausages, halved lengthways and sliced
1 value pack peppers (about 4, any mix of colours), deseeded and diced
500ml carton passata
500g tub natural fromage frais
1 egg
100g red leicester , grated
300g dried lasagne (9 sheets)
small handful basil leaves , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.
  • Meanwhile, beat the fromage frais and egg with the cheese, then season.
  • Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.

Nutrition Facts : Calories 528 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

BASQUE BEANS (INCLUDING CROCK POT VERSION)



Basque Beans (Including Crock Pot Version) image

Make and share this Basque Beans (Including Crock Pot Version) recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups dry white beans or 2 cups navy beans
1/4 cup oil
2 large onions, sliced
4 garlic cloves, crushed
1 (2 lb) can tomatoes
4 tablespoons chopped fresh parsley
1 green pepper, chopped
1 bay leaf
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme

Steps:

  • Soak beans overnight.
  • Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker).
  • Drain.
  • (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water.
  • Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed.
  • Stir in green pepper and cook, uncovered, 20 minutes longer.
  • Season to taste.
  • For crock pot: Prepare beans up to step 2.
  • Add all remaining ingredients, including beans, to your crock pot.
  • Cook on low for 10-12 hours.

BASQUE BEANS RECIPE - (4.3/5)



Basque Beans Recipe - (4.3/5) image

Provided by jeaklor

Number Of Ingredients 10

1 1/2 Lb Pinto Beans, Rinsed And Drained
3 Cups Water
2 Cups Beef Stock
3/4 Lb Pork, Cut Into Small Chunks
3/4 Lb Ham Steak With Bone, Cut Into Small Chunks
1 Onion, Chopped
4 Garlic Clove, Chopped
1 Bay Leaf
1/2 Lb Chorizo, Cut Into Small Chunks
Salt And Pepper, To Taste

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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