Chorizo Black Bean Dip Recipes

LAYERED CHORIZO BLACK BEAN DIP

Steps:

• Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.
• Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.
• Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.

CHORIZO BEAN DIP

Steps:

• Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain. , Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through. , Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.,

CHORIZO REFRIED 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 BEAN DIP

Steps:

• In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
• Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
• Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.

CHORIZO-QUESO BEAN DIP

Steps:

• Microwave chopped Singles and milk in microwaveable bowl on HIGH 1 min. or until Singles pieces are completely melted and sauce is well blended, stirring every 30 sec.
• Spread beans onto bottom of pie plate; top with chorizo, cheese sauce and remaining ingredients.

PORK CHORIZO - BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat a dutch oven over medium high heat.
• Add oil.
• Add meat, crumble with a"Z" wire potato masher.
• Stir and cook'til browned.
• Remove with a slotted spoon, drain on paper towels.
• Drain all but 2 TBS of the drippings.
• Add Onions, Celery, Carrots, and Chilies.
• Saute (stir fry)'til onions are translucent.
• Add Garlic, saute another minute.
• Combine all ingredients but the cheeses.
• Bake 75 minutes, covered.
• Top with cheeses, bake uncovered for 6-7 minutes"til cheeses are golden brown.
• Garnish each serving with Sour Cream, Guacamole, Cilantro, and grated eggs.

SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM

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.

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.