Spicy Black Beans with Chorizo
Chorizo lends deep flavor to these nourishing beans, perfect for spooning alongside Mexican-inspired breakfast dishes such as huevos rancheros. The beans are also great on their own, topped with sour cream or shredded Cheddar cheese and accompanied by warm tortillas.
- 1 Tbs. olive oil
- 4 oz. (125 g) fresh Mexican-style chorizo sausage, casings removed
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and diced
- 1 jalapeño chile, seeded and minced
- 1 garlic clove, minced
- 2 cans (15 oz./485 g each) black beans, drained and rinsed
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- 3 Tbs. chopped fresh cilantro or oregano
- Sour cream for serving (optional)
In a saucepan over medium-high heat, warm the olive oil. Add the chorizo and cook, breaking up the chorizo with the side of a spoon, until it begins to brown, about 8 minutes.
Add the onion, bell pepper, jalapeño and garlic, and reduce the heat to medium. Cook, stirring frequently, until the onion is tender, about 5 minutes. Add the beans and broth. Bring to a simmer. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 15 minutes.
Using the side of a large spoon, crush some of the beans in the saucepan to thicken the juices. Stir in 2 Tbs. of the cilantro. Spoon onto plates or into bowls and garnish with the remaining 1 Tbs. cilantro and a dollop of sour cream. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)