Easy weeknight meal, big flavor: Spicy Black Beans with Chorizo and Chipotle Cream

T

traca

Well-known member
Made this last night and it was wonderful! I made the beans from the dried state and agree with the other reviews...there was no flavor gained by that. I'll use canned next time.

Instead of using 1/2 the package of chorizo, I cooked up the entire pound. Would do that again.

Like other reviewers said, the chipotle cream is the crowning glory. (I used minced chipotles & some of the sauce.)

Served with the baked Mexican rice below, great recipe.

http://www.epicurious.com/recipes/food/views/Spicy-Black-Beans-with-Chorizo-and-Chipotle-Cream-353420

 
Rick Bayless Red Chile Rice with Shrimp and Bacon

This was so good! We skipped the shrimp because we added the rice inside the Spice Black Bean tacos, but I'd love to try it with the shrimp. I'm sure it's terrific!

For the salsa that gets added to the dish, I followed the directions and made the salsa from scratch. While not my favorite salsa from Rick Bayless, it's definitely worth making it from scratch for this recipe. Though in a pinch, I wouldn't hesitate using a good storebought salsa.

http://www.epicurious.com/recipes/food/reviews/Red-Chile-Rice-with-Shrimp-and-Bacon-100675

 
These both sound great. I am on a rice kick right now and would

love to try this with brown rice. Did you use the typical chorizo that is sold in most stores? I always find it so greasy. I think I will try making this with home-made chorizo. Thanks for posting both of these recipes.

 
I actually had some sausage on hand (not chorizo) and used that. Do you have a recipe for chorizo?

Do let me know how you like this with brown rice!

Also, if you're on a rice kick, try the recipe Joe posted a while back with the Tyler Florence chicken recipe. So good!

 
Chorizo REC that I like to make

CHORIZO
makes about 3 lbs

1-1/2 lb lean beef round
1-1/2 lb lean pork
1/4 cup red wine vinegar
1 large onion, minced
4 cloves garlic, crushed
1 heaping tbsp salt
2-1/2 tsp brown sugar (packed)
1/2 tsp each cumin, coriander
1 tsp each dried mint leaves, basil
1 tbsp oregano
3 tbsp chili powder

cube the meat and grind coarsely. Combine the meat with the vinegar, onion, garlic, salt and sugar. Add the remaining ingredients and mix with your hands until thoroughly blended. Refrigerate overnight. Stuff into casings to form sausages about 1 foot long and 1 inch thick or form into rolls, wap in cheesecloth and tie with string. Hang to dry in a warm spot away from light for 2 days (a dry cellar or attic is perfect)/ Remove cheesecloth if used. Slice sausage into rounds and fry in olive oil.

 
Cathy, does the 2 day hanging time dry them out much? I've made sausage in casings but

never a dried or semi-dry sausage.

 
These were fabulous. Hubby just finished them off for breakfast

with 2 over-easy eggs, salsa and a tortilla. He announced "if we ever open a breakfast diner this is #1 on the menu". LOL...I think that means he liked it.

 
Now that's high praise! Bravo. So glad you all enjoyed it. smileys/smile.gif If he likes that, try the red beans

and rice recipe below. Yowza! That's really good too. Serve the same way, over rice, or eaten as soup. YUM.

 
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