Pinto beans, served whole or refried, along with rice are a given on most fiesta menus. If you want something a little more unique, try Black Beans with Chorizo. You can make the recipe below with just Mexican chorizo sausage, black beans, onions, garlic and chili powder for a great South American side. When cumin and cloves are added, the flavor becomes more of a Caribbean dish. Yep, one recipe…two menu options!
Soaking and cooking the beans can be a long process, substituting canned black beans is a short cut if needed. Chorizo can be made from pork, beef or soy, all work fine in this recipe. I usually serve Black beans with chorizo as a side, but it is hearty enough to be served as a main course, along with rice, tortillas, or cornbread.
Black Beans and Chorizo
The exotic flavors of spice and rich sausage make these beans the perfect choice for a Caribbean theme party. You can add corn kernels or diced red pepper for more color.
Serves 20
2 pounds black beans
20 cups water
1 medium onion
1 tablespoon salt
3 tablespoons oil
12 ounces chorizo
2 teaspoons chili powder
4 cloves garlic minced
2 teaspoons ground cumin
½ teaspoon cloves ground
Sort and rinse beans in water. Place black beans in sauce pan with 8 cups of water and soak for 12 to 24 hours.
Add 12 cups more of water, one half of the medium onion. Bring to boil, lower heat and cook partly covered 1½ hours until tender.
Remove the onion and discard. Stir in salt and set beans aside.
In large deep skillet heat 3 tablespoons of oil on medium heat and crumble the chorizo into the skillet. Cook while stirring constantly for about 1 minute.
Chop and add remaining half onion and stir one more minute. Reduce heat to low, add chili, garlic, cumin and cloves.
Stir in cooked beans, adjust salt to taste and simmer while stirring occasionally at least 10 to 20 minutes.