Black Bean Variation (Frijoles Negros con pimientos morrones y chorizo)

19 Jun

As much as I like my basic five-minute black bean recipe, ( do get bored with it occasionally and I also actually sometimes have more than five minutes (this prep takes maybe ten minutes).

On this occasion of boredom and time to spare, I had some chorizo and roasted red pepper doing nothing but getting old in my fridge, so I broke out of my box. The result was much, much better than I anticipated; the addition of chorizo added a silky umami sort of mouthfeel that was actually a bit like gravy. So give it a try; my son and I enjoyed the added spiciness and actually had it with rice one day and on tortilla chips topped with Monterey Jack cheese and lightly broiled the next day.

Black bean variation (with chorizo, roasted red pepper and oregano)

1.5 Tbs olive oil

1 medium onion, peeled and chopped

3 cloves garlic, peeled and chopped

3oz Spanish-style dry chorizo sausage, peeled and diced

1 Tbs roasted red pepper from a jar, drained and diced

1 29oz can black beans, drained and rinsed

2 tsp dry oregano

Heat olive oil in a heavy-bottomed saucepan until fragrant. Add onion, stir to coat and lower heat to medium. Cook for five minutes. Add garlic, cook one minute. Add chorizo and cook until it starts to release color. Add red pepper, stir to coat. Cook an additional minute. Add beans, oregano and ½ cup water (more if you want more liquid for rice; about that or less for future quesadilla filling or nacho topping). Bring to a boil, reduce to a simmer and cook 15-20 minutes.


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