Best Black Beans With Chorizo Recipes

Black Beans With Chorizo image

Provided by Leslie in Texas

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 quart water (or more)
1 lb black beans, sorted and rinsed
1 medium onion, sliced
1/4 cup lard, plus
2 teaspoons lard (or 1/4 c. plus 2 T.solid vegetable shortening)
2 large garlic cloves, halved
2 sprigs epazote or 2 teaspoons dried oregano
1 cup diced red onion
5 jalapenos, seeded, deveined and minced
1 lb chorizo sausage, casing removed
salt
4 1/2 ounces grated cheddar cheese (about 1 1/8 cups) or 4 1/2 ounces monterey jack cheese (about 1 1/8 cups)
finely chopped green onions (to garnish) or red onion, to garnish
minced fresh cilantro leaves (garnish)

Steps:

Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
Reduce heat and simmer 1 1/2 hours.
Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
Add salt to taste.
Cool completely, then refrigerate overnight.
Bring beans to room temperature; taste and adjust seasoning.
Preheat oven to 350 degrees.
Grease a large casserole and fill with beans.
Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
Serve immediately, passing remaining chilies, green onion and cilantro separately.

Slow-Cooker Black Bean Soup with Chorizo image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 12

1 1-pound bag dried black beans (about 2 cups), picked over and rinsed
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping

Steps:

Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

Black Bean and Chorizo Soup image

Yield Makes 4 servings (about 6 cups)

Number Of Ingredients 11

1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro

Steps:

Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.