Frijoles y Chorizo
TOTAL TIME: Prep: 40 min. + soaking Cook: 2 hours
YIELD: 16 servings (2 quarts).
—Taste of Home Test Kitchen
Ingredients
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1 pound dried pinto beans
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2 poblano peppers
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2 serrano peppers
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6 cups water
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1 bay leaf
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1/2 pound uncooked chorizo, casing removed
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2 tablespoons lard
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1 cup chopped onion
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2 teaspoons salt
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1/4 cup chopped fresh cilantro
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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
1/2 cup: 173 calories, 6g fat (2g saturated fat), 14mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 5g fiber), 9g protein.
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