Pork Chorizo Black Bean Casserole Recipes

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.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

CHORIZO AND PORK CASSEROLE

Steps:

• Put the flour into a plastic bag and add the pork ( dividing into two lots is better) shake in bag and take out the meat shaking off any extra flour.
• Heat most of the oil in a large skillet on medium to high adding the meat and seal then place the meat in a casserole dish.
• Add the remaining oil and cook the onion, garlic, celery and capsicum, chilli and the chorizo a for a few minutes until it starts to get soft then add the paprika, tomatoes, wine and the chicken stock. simmer for a minute or two, and season with salt and pepper.
• Add to the pork and either cook in a moderate oven for 1 1/2 hours or in your microwave, starting on high for 2-3 minutes then set on simmer for 30 minutes.
• Serve with mashed potatoes and vegetables - or with rice.

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.

SAUSAGE & BEAN CASSEROLE

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

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.