Spicy Black Beans with Chorizo
Chorizo sausage is one of my favorites and I love it with black beans. If you have any leftover sausage, chop it finely and scramble it with eggs. Serve with your favorite salsa and warm corn tortillas for a perfect weekend breakfast.
2 14oz. cans of black beans, drained and rinsed
1 teaspoon olive oil
1 dry-cured chorizo sausage, finely chopped (about 1/3 cup)
1 jalepeno, finely minced
3 cloves of garlic chopped
1/3 cup chicken or vegetable stock
½ lime, juiced
salt and pepper to taste
1. In a medium saucepan, heat the olive oil over medium-high heat. Add the chorizo and cook for 2-3 minutes. Add the garlic and jalapeño and cook until the garlic begins to turn golden.
2. Add the black beans and the stock. Using a whisk or potato masher, begin to break up the beans so that some are mashed and some are still whole and the beans become creamy. Add the juice of ½ a lime, and season with salt and pepper to taste.
- Lighter Version:
Substitute poultry for pork. Some markets carry turkey or chicken chorizo which is a lighter alternative to the pork sausage.