Why just have black beans, when you can put chorizo in it too?
- 1 lb bag of black beans
- 1/2 lb loose chorizo
- 1 large onion diced
- 1 green pepper diced
- 1 stalk celery diced
- 1 carrot diced small
- 1 tbs ground cumin
- 2 tsp mexican oregano
- 10 cloves garlic coarsely chopped
- 2 bay leaves
- chicken stock
- 2 tbs sherry vinegar
- Cooked white rice
- Soak beans overnight in 2 qts water w/ 2 tbs kosher salt
- Put beans + soaking water + 1 quart chicken stock + 1/2 of the onion + 6 cloves garlic + bay into dutch oven
- Bring to a boil, reduce to a simmer, cook for 60 minutes skimming every 10 or so minutes
- At the end of the hour, brown the chorizo on medium high in a skillet with some canola oil.
- Evac the chorizo, reduce heat to medium low
- Add more oil if you think you need it and cook the remaining onion + green pepper + celery + carrot till soft.
- At the end, add the cumin + oregano + garlic. Cook for a two minutes more
- Add the sherry vinegar, cook for 20 seconds.
- Throw veggies (really a sofrito) and the chorizo into the pot with the beans
- Cook for ~45 minutes more until the beans are done. If the liquid level ever gets too low, add more stock. You’ll figure it out.
- Serve over rice
I love black beans and rice. I’ve tried over the years to make a good version and never quite hit upon a version i liked. This one is the first that i wanted to write down after making it.
I started craving this after seeing a recipe for black bean soup in Antony Bourdain’s cookbook, Appetites. There are a ton of things i want to cook in that book. This recipe is that recipe mashed together with Sofia Pelaez’s recipe in her excellent cookbook, The Cuban Table.
This could also be a soup if you held off on readding the chorizo, let the beans and the sofrito cook for a bit, added more stock, and spun with a stick blender.
You could also maybe make this vegetarian by using veggie stock and adding in the spices that are brought by the chorizo. But why would you?!?