Skillet Vermicelli With Chorizo Sausage And Black Beans Recipes

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

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.

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

SAUSAGE VERMICELLI

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Remove meat and vegetables with a slotted spoon and set aside., In the same skillet, combine the water, rice and soup mixes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture; heat through.

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

Steps:

• Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
• Transfer the noodles to a paper-towel-lined plate and let cool.
• Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
• Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
• Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
• Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
• Season with salt and pepper to taste.
• Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
• Sprinkle with the cilantro.
• Serve, passing the sour cream separately.

VERMICELLI WITH CHICKEN AND CHORIZO

Steps:

• Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
• Transfer to a paper towel-lined plate; set aside.
• Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
• Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
• Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
• Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
• Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
• Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
• Off the heat, return the chicken, along with any accumulated juices, to the skillet.
• Season with salt and pepper to taste; sprinkle with cheese over the top.
• Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.

SKILLET VERMICELLI WITH CHORIZO SAUSAGE AND BLACK BEANS

Steps:

• Before cooking, slice the chorizo and mince the onion. While the vermicelli toasts, mince the garlic and chipotle. While the vermicelli simmers, mince the cilantro. Cook vermicelli with 1 tablespoon of oil in 12-inch skillet over medium-high heat, stirring frequently, until toasted and golden, about 4 minutes. Transfer to paper towel-lined plate and set aside. Add remaining tablespoon oil to skillet and return to medium heat until shimmering. Add chorizo, onion, garlic, chipotle, and ½ teaspoon salt and cook until onion is softened, 3 to 5 minutes. Stir in beans, tomatoes, broth, and toasted vermicelli. Cover, and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until all liquid is absorbed and vermicelli is tender, about 10 minutes. Season with salt and pepper to taste. Turn off heat, sprinkle cheese over top. Cover and let sit off heat until cheese melts, about 1 minute. Presentation: Sprinkle with cilantro before serving.