CHORIZO REFRIED BEANS
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.
CHORIZO AND BEANS
Make and share this Chorizo and Beans recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 40m
Yield 1 large pot, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice as directed.
- In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
- Cook until warmed through.
- Stir into cooked rice and serve.
Nutrition Facts : Calories 921.4, Fat 47.7, SaturatedFat 17, Cholesterol 100, Sodium 1407.1, Carbohydrate 84.7, Fiber 2.4, Sugar 1.4, Protein 34.6
SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
- Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
- Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams
BUTTER BEAN & CHORIZO STEW
A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.
Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
BEANS WITH CHORIZO RECIPE BY TASTY
Here's what you need: beans, chorizo, onion, ripe tomato, carrot, medium potatoes, peppers, garlic, ham bone, bay leaves, water, pimentón, extra virgin olive oil, salt
Provided by Jose Cacin
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fry the onion and garlic for 5 minutes in an oil-coated saucepan on low heat. Once caramelized, add the chorizo and the ham bone and fry for a few more minutes.
- Add the paprika and the beans, stir a little and cover with water. Add the vegetables and season with salt and pepper.
- Bring to boil, lower the temperature to medium-low, and cook for about two hours with the lid on. During this time add half a glass of cold water twice.
- Half an hour before the end of the cooking time, add the potatoes. Finally, remove the ham bone and bay leaf, mash the vegetables and return to the pot.
- Serve warm.
Nutrition Facts : Calories 371 calories, Carbohydrate 33 grams, Fat 19 grams, Fiber 7 grams, Protein 17 grams, Sugar 3 grams
CHICKEN WITH CHORIZO AND BUTTER BEANS
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME
Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.
Provided by Sarah DiGregorio
Categories beans
Time 6h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
- Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.
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