Chorizo And Bean Recipes

CHORIZO AND BEANS

Steps:

• Cook rice as directed.
• In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
• Cook until warmed through.
• Stir into cooked rice and serve.

SUNNY'S EASY CHORIZO AND BEAN TACOS

Steps:

• In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
• Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS

Steps:

• Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

CHORIZO AND BEAN BURRITOS

Steps:

• Prepare rice as label directs.
• Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
• In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
• Fill tortillas with equal amounts. Fold sides over filling to serve.