Ellies Chorizo Beans 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.

ELLIE'S CHORIZO & BEANS

Steps:

• In a medium skillet, cook chorizo and drain if necessary.
• Add onions, garlic and Jalapeño, sautéing until soft.
• Add beans and let simmer for 1 hour over low heat and serve with tortillas, sour cream and salsa.

REFRIED BEANS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

CHORIZO AND REFRIED BEAN EMPANADAS

Steps:

• To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together.
• Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
• While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes.
• To assemble and bake empanadas, heat oven to 350°F. On lightly floured work surface, roll out chilled dough with rolling pin until about 1/8 inch thick. Cut out disks with bowl or cookie cutter 3 to 4 inches round.
• Place 2 tablespoons bean mixture on 1 half of 1 dough disk. Fold dough over to cover filling; seal edge by pressing down with fork. (This also makes for a pretty pattern when baked.) Repeat with remaining dough and filling. Pierce top of each empanada with fork to allow steam to escape during baking. (See Tip about freezing unbaked empanadas.)
• Spray large cookie sheet with cooking spray. Arrange fresh or frozen empanadas on cookie sheet.
• Bake on middle rack in oven 15 to 20 minutes or until golden brown. If after 15 minutes, bottoms of empanadas are starting to brown, move cookie sheet to top oven rack and continue to bake for last 5 minutes.
• Serve empanadas warm or at room temperature. Refrigerate any leftover baked empanadas for a few days; reheat in a toaster oven or bake at 350°F for 8 minutes.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Check the beans occasionally and add more water if needed.
• Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.

MEXICAN CHORIZO BLACK BEAN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
• Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
• Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.