Cooking Black Beans with Peppers and Chorizo

Black Beans with Peppers and Chorizo
Makes: 10 servings
•12 oz/340 g dried black beans
•96 fl oz/2.88 L water or chicken stock
•salt, as needed
•2 fl oz/60 mL vegetable oil
•3 oz/85 g minced bacon
•6 oz/170 g medium-dice onions
•2 tsp/6 g minced garlic
•4 oz/113 g sliced chorizo
•3 oz/85 g medium-dice red peppers
•3 oz/85 g medium-dice green peppers
•2 oz/57 g sliced green onions
•1 tbsp/3 g chopped oregano
•1 tbsp/3 g chopped cilantro
•ground black pepper, as needed
•5 oz/142 g sour cream (optional)

1.Sort the beans and rinse well with cold water.
2.Soak the beans using the long or short method. Drain the soaked beans.
3.Combine the beans and water or stock in a medium pot. Simmer the beans for 1 hour. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Set the beans aside in their cooking liquid.
4.In a large saucepan, heat the oil and add the bacon. Cook until the bacon is rendered. Add the onions and sauté until tender and lightly browned, about 8 minutes. Add the garlic and cook 1 minute more, stirring frequently.
5.Add the chorizo and peppers and sauté, stirring frequently, until the peppers are tender, 6 to 8 minutes.
6.Drain the beans and add them with enough cooking liquid to keep them moist (the consistency should be that of a thick stew). Simmer the beans until all the flavors are developed and all the ingredients are heated through.
7.Add the green onions and herbs and season with salt and pepper. Serve the beans with sour cream, if desired.

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