Chipotle And Chorizo Red Beans Recipes

SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM

Spicy Black Beans with Chorizo and Chipotle Cream image

Provided by Diane Rossen Worthington

Categories Milk/Cream Bean Side Cinco de Mayo Dinner Sausage Party Potluck Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

Beans:
1 1/2 cups dried black beans (about 10 ounces)
2 peeled onions; 1 halved, 1 chopped (about 2 cups)
1 bay leaf
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons olive oil
2 links fresh chorizo sausage (6 to 7 ounces casings removed)
2 tablespoons finely chopped fresh cilantro plus additional for garnish
2 garlic cloves, minced
2 teaspoons minced seeded jalape&entilde;o chile
1/2 teaspoon ground cumin
Chipotle cream:
1/2 cup sour cream
1 1/4 teaspoons chipotle-flavored hot pepper sauce
1 teaspoon fresh lime juice

Steps:

For beans:
Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). 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 to 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 tablespoons cilantro, garlic, jalapeño, 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.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
For chipotle cream:
Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

SPICY RED BEAN AND CHORIZO STEW

Spicy Red Bean and Chorizo Stew image

Make and share this Spicy Red Bean and Chorizo Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/3 cups dried red kidney beans, picked over and rinsed
2 tablespoons canola oil
1 large yellow onion, finely chopped
3 celery ribs, finely chopped
1 green bell pepper, seeded and chopped
6 garlic cloves, minced
salt
fresh ground black pepper
4 cups beef broth or 4 cups chicken broth
2 teaspoons red wine vinegar
1/2-3/4 teaspoon red pepper flakes
3 bay leaves
1 lb cured spanish-style chorizo sausage, cut into slices 1/4 inch thick
hot pepper sauce, such as Tabasco
cooked white rice, for serving

Steps:

Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
In a large, heavy frying pan, heat the oil over med-high heat.
Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
Add the garlic, season with salt and pepper, and cook for 1 minute.
Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
The beans should be very tender.
Discard the bay leaves; season with salt, pepper, and Tabasco.
If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
Spoon rice into shallow bowls, top with the stew and serve.

Nutrition Facts : Calories 495.5, Fat 26.2, SaturatedFat 8.7, Cholesterol 50, Sodium 1168, Carbohydrate 37.7, Fiber 9.1, Sugar 2.6, Protein 27.7

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