SKILLET VERMICELLI WITH CHORIZO SAUSAGE AND BLACK BEANS

SKILLET VERMICELLI WITH CHORIZO SAUSAGE AND BLACK BEANS image

Yield 4 servings

Number Of Ingredients 12

8 ounces vermicelli, broken in half
2 tablespoons vegetable oil
8 ounces chorizo sausage, halved and sliced ¼ inch thick
1 onion, minced
2 garlic cloves, minced
2 teaspoons minced chipotle chiles in adobo sauce
Salt and ground black pepper
1 (15-ounce) can black beans, rinsed
1 (14.5-ounce) can diced tomatoes
2 cups low-sodium chicken broth
½ cup shredded Monterey Jack cheese
¼ cup minced fresh cilantro

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.