Black Bean and Chorizo. Yum.


So on Saturday I made a black bean stew with chorizo and a nice little chilli kick to it. Being me, I made far too much of it, and we had it on Sunday evening as well, although the second time around we dropped it into tortillas, which also worked amazingly well. Lots of hot sauce and some nice fresh salad type things, delicious.

Chorizo and Black Beans

2 Chorizo, hot
150gm smoky bacon
6 tomatoes
2 medium brown onions
Bulb of garlic
2 cups dry black beans
6 hot peppers/jalapenos/chipotle
ground cumin
ground coriander
paprika
chilli flakes/powder
1 cup rice (wild/brown is especially good)
Beef/chicken stock, 8 cups
Fresh coriander (garnish)
Limes (garnish)

Rinse black beans. Soak in cold water for 6-8 hours, drain, rinse. The beans should have approximately doubled to 4 cups worth. Put these in a large pot, and add 8 cups water/stock (beef or chicken), bring to the boil, then reduce to a low simmer, and let cook for 2 hours.

As the beans simmer, coarsely chop the onions and garlic, and fry off with some paprika, until soft. Add to the bean/water mix. Add a couple teaspoons each of ground cumin, coriander, and chilli to the water/stock.

Quarter the tomatoes and place in a roasting pan with a little oil, cook in moderate to hot oven until melting, 20 mins or so. Quarter chorizo lengthways, then cut into smallish chunks, 1cm long. Add with diced bacon and the hot peppers to a frying pan and cook for 5-10 minutes.

After the beans have been cooking for an hour and a half, add rice, tomatoes, meat and peppers to the mix, stir well. You will need to stir regularly now, as the water boils off. In about half an hour, the rice should be done, and the dish ready to serve. Garnish with lime and coriander and enjoy. If the mixture gets too dry, add small amounts of boiling water to keep it liquid until the rice is cooked.

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