The simple flavors of black beans are enhanced with chorizo sausage and jalapeños in this restaurant style black beans with chorizo recipe.
Little glossy canned black beans have a simple flavor that is a great canvas for herbs, spices and sausage. I used canned beans for this recipe but got deep flavors by boiling half of the can of beans and then smashing them with a potato masher. The result was creamy but with whole beans at the same time. I added diced jalapeños and cooked chorizo sausage for a robust and spicy flavor.
Chorizo is a Spanish sausage made from pork, peppers and chili powder. We didn’t eat much chorizo until we moved to South Florida. Now I use it in many dishes, especially when I want to add some heat. You can buy chorizo with in bulk or in links. My local store only had links the day I was shopping for this recipes so I just removed the meat from the casings. You might be wondering why I didn’t just slice the links into medallions. Take it from me, it doesn’t work; the meat is too loose and crumply and they just fall apart.
If you like this recipe, you will also like Red Beans and Rice and Blue Margaritas
PrintRestaurant Style Black Beans with Chorizo
The simple flavors of black beans are enhanced with chorizo sausage and jalapeños in this restaurant style black beans with chorizo recipe.
Ingredients
- 1 39oz. can of black beans – drained and rinsed (rinse until the water runs clear on the beans)
- 3 Chorizo sausages – removed from casing
- 1 onion – diced
- juice from 1/2 lime
- 1/2 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime
- cilantro for garnish
Instructions
- In a stove top skilled, cook chorizo until it become crispy.
- Remove chorizo from the pan and it on a paper towel covered plate.
- Pour the hot oil from the chorizo pan into a large stove top pot.
- Add the onion and cook on medium heat for 5-7 minutes.
- Add half of the black beans.
- Add all of the spices.
- Add the beef broth.
- Add the lime juice.
- Bring the mixture to a boil.
- With a potato masher, smash the black beans (you may need to add a bit more beef broth, depending on the thickness).
- Add the remainder of the beans and cook for 10 minutes.
- Garnish with chopped cilantro and sliced limes.
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