Pork And Beans With Chorizo Recipes

PORK, CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.
• Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.
• Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.
• Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
• Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.
• Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.
• Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.
• To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
• While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
• Bring 1 to 2 inches of water to a boil in another skillet with a lid.
• Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
• Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
• Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
• Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: easy

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

PORK AND BEANS WITH CHORIZO

Steps:

• Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside.
• Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half.
• Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.

MEXICAN PORK AND BEANS

Steps:

• Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
• Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

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.

BRAISED PORK SHOULDER WITH CHORIZO AND WHITE BEANS

Steps:

• Trim the excess fat from the pork shoulder. Cut the meat away from the bone, if necessary. Roll the meat into a bundle and tie with butcher's twine to secure.
• In a stockpot, combine the salt, sugar, peppercorns, chile flakes, 2 fresh or 1 dried bay leaves, 8 sprigs thyme, and the quartered onion with the water and bring to a boil over high heat. Remove the pot from the heat and let the brine cool completely.
• Pour the brine into a large bowl. Submerge the pork shoulder in the brine, cover, and refrigerate overnight.
• Preheat the oven to 325°F (163°C).
• Remove the pork shoulder from the brine and rub it down with the paprika. (No need to wipe it off first.)
• In a large Dutch oven, lidded pot, or roasting pan, combine the pork shoulder, carrot, fennel, sliced onion, garlic, a bunch of thyme, and 1 bay leaf. Pick a cooking vessel that is big enough to hold everything, but not so big you need a gallon of stock to reach three-quarters of the way up the shoulder to keep the pork moist as it cooks.
• In a small bowl, whisk together the tomato paste, wine, honey, and vinegar. Pour the mixture over the pork. Add enough stock to come up to the "shoulders" of the meat. Cover the pork tightly with the lid or seal with two pieces of foil.
• Cook until the pork is very tender but not totally falling apart, 4 to 6 hours. Remove the bay leaves and thyme branches and discard. The pork can be braised up to 1 day ahead. Cool and refrigerate. Reheat in a 350°F (180°C) oven for 45 minutes.
• While the pork is braising, in a medium saucepan over medium heat, warm the oil. Add the chorizo, onion, apples, garlic, and paprika. Cook until the vegetables are soft but not browning, 8 to 10 minutes.
• Increase the heat to medium-high. When the onion starts to color, pour in the cider. Cook until the cider reduces almost entirely, 2 to 4 minutes.
• If using dried soaked beans, add the soaked beans to the pot with enough water to cover by 1-inch (25 mm). Cook over medium heat until the beans are tender, 1 to 1 1/2 hours.If using canned beans, dump in the beans and liquid from the cans and cook until the liquid reduces a bit and the flavors meld, 15 to 20 minutes.
• Add the beans to the pot with the pork and continue cooking, uncovered, until the beans and cooking liquid are bubbling and a little reduced, about 20 minutes more. Taste and season with salt, if needed. Use two forks to gently pull the pork apart into large chunks, discarding any twine.
• In a medium bowl, toss together the apple, parsley, lemon juice, oil, and 1/4 teaspoon salt. Top the pork and beans with the apple salad and serve out of the pot.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

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.

JIM'S PORK CHORIZO

Steps:

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.