Chorizo And Beans Recipes

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ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE



Andalusian style chorizo with beans recipe image

A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner

Provided by Jessica Dady

Categories     Brunch, Lunch, Snack

Time 35m

Yield Serves: 4

Number Of Ingredients 11

250g (8oz) smoked chorizo sausage, casing removed
1 onion, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and sliced
1-2 cloves garlic, peeled and chopped
150ml (¼ pint) dry white wine
400g can plum tomatoes
Salt and freshly ground black pepper
410g can cannellini beans or chickpeas
Fresh parsley, to garnish
Crusty bread, to serve

Steps:

  • Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
  • Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
  • Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g

CHORIZO AND BEANS



Chorizo and Beans image

Make and share this Chorizo and Beans recipe from Food.com.

Provided by CJAY8248

Categories     One Dish Meal

Time 40m

Yield 1 large pot, 4 serving(s)

Number Of Ingredients 12

1 lb chorizo sausage, sliced
2 cups rice, cooked
3 cups beans, cooked
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon ground chipotle chile pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried cilantro
1 teaspoon annatto seasoning
1 medium onion, chopped
salt and pepper

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.

Nutrition Facts : Calories 921.4, Fat 47.7, SaturatedFat 17, Cholesterol 100, Sodium 1407.1, Carbohydrate 84.7, Fiber 2.4, Sugar 1.4, Protein 34.6

CHORIZO REFRIED BEANS



Chorizo Refried Beans image

Provided by Marcela Valladolid

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 3

6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

Steps:

  • Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

CHORIZO REFRIED BEANS



Chorizo Refried Beans image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 links smoked Mexican chorizo
1/4 cup extra-virgin olive oil
1/4 white onion, finely diced
2 cloves garlic, peeled and chopped
2 (15.5 ounce) cans red kidney beans
1 to 2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper

Steps:

  • Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME



Slow-Cooker Baked Beans With Chorizo and Lime image

Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.

Provided by Sarah DiGregorio

Categories     beans

Time 6h20m

Yield 8 servings

Number Of Ingredients 18

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
  • Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

CHICKEN WITH CHORIZO AND BUTTER BEANS



Chicken with Chorizo and Butter Beans image

I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.

Provided by Sackville

Categories     Stew

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

4 chicken pieces (drumsticks and thighs are good)
1 teaspoon smoked paprika
1 tablespoon olive oil
100 g raw chorizo sausage, cut into bite-sized pieces
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
300 g chopped tomatoes
400 g butter beans
1 sprig thyme
1 bay leaf
salt and pepper

Steps:

  • Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
  • Lift out the chicken and add the chorizo to the pan.
  • When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
  • Add the garlic and a tablespoon of parsley.
  • Cover and cook gently for another 10 minutes.
  • Add the tomatoes and beans and give it a stir.
  • Add a little water if the mixture is a bit thick.
  • Return the chicken to the pot, along with the thyme and bayleaf.
  • Turn up the heat and bring up to a simmer.
  • Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
  • Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
  • Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

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