Best Skillet Vermicelli With Chorizo Sausage And Black Beans Recipes

America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

Provided by AmyZoe

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces vermicelli (broken in half)
2 tablespoons vegetable oil
1 onion, minced
salt
2 garlic cloves, minced
1/2 teaspoon cumin
14 1/2 ounces diced tomatoes
8 ounces chorizo sausage
1 1/2 cups low sodium chicken broth
1 chipotle chile in adobo, chopped fine
pepper
2 ounces monterey jack cheese, shredded
1/4 cup cilantro, minced
1/2 cup sour cream

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.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

Black Beans and Sausage image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
3 medium carrots, diced small
2 shallots, diced small
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tablespoons chopped fresh parsley, plus more for serving
1/4 cup plain yogurt, for serving

Steps:

In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.

Nutrition Facts : Calories 462 g, Fat 19 g, Fiber 13 g, Protein 26 g