FRIJOLES Y CHORIZO
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 16 servings (2 quarts).
Number Of Ingredients 10
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Place peppers on a baking sheet; broil 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Chop peppers and set aside., Drain and rinse pinto beans, discarding liquid. Return beans to the Dutch oven. Add 6 cups water and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until beans are tender., Meanwhile, crumble chorizo into a skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain and set aside. In the same skillet, melt lard. Add onion and reserved peppers; cook and stir until tender, about 5 minutes. , Add the chorizo, pepper mixture and salt to beans. Simmer, uncovered, for 30 minutes. Discard bay leaf. Just before serving, stir in cilantro.
Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
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Kauser Ahmed Official
[email protected]This recipe looks delicious! I'm going to try it this weekend.
Mohammad Ishaq
[email protected]I'm not sure about this recipe. I'm not a big fan of chorizo, and I'm not sure how it will taste with beans.
Rahaf Shaltout
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. I can't wait to give it a try!
Mugho
[email protected]This recipe is a great way to add some variety to your weeknight dinner routine.
Rai Star
[email protected]Muy rico!
Md Mostakin
[email protected]I love the combination of chorizo and beans. This recipe is a great way to enjoy both of these ingredients in a delicious and satisfying dish.
ZAHEER MUGHAL
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
A B I R
[email protected]I'm not a big fan of chorizo, but I thought I'd give this recipe a try. I'm glad I did! The beans were so flavorful and the chorizo added just the right amount of spice.
rufus rios
[email protected]This recipe is a great way to use up leftover chorizo. I also added some diced bell peppers and onions to make it a more complete meal.
Thobelani Mthembu
[email protected]I've made this recipe several times and it always turns out great. I like to add a bit of cumin and chili powder to give it a little extra kick.
Sourya Thapa
[email protected]I made this for a potluck and it was a hit! Everyone loved the smoky flavor of the chorizo and the creamy texture of the beans.
Ann Kiiru
[email protected]Easy and delicious! I used a can of black beans and a can of diced tomatoes with green chilies to save time. It was still very flavorful and filling.
Ramahn Gugo
[email protected]This recipe is a keeper! The flavors of the chorizo and the beans married perfectly. I served it with rice and a side of avocado slices. My family loved it!