I admit, I used the Spanish word for beans and added that “y” in there to make it sound like some kind of authentic Mexican food. I don’t know; maybe someone, somewhere in a wee Mexican village has rolled this number out before, but I just took inspiration from Mexican ingredients and Forged my own Path. Regardless, it was Extremely Tasty. We had it over brown rice, once with queso and once without. Tonight, we’ll have it over pasta, a la chili mac. It would also make a Ridiculous nacho fixin’, a burrito stuffing or just a great hot dip.
I am no Sausage Expert, but I have used a couple of different kinds of chorizo. One kind seems to be at least partially dried and is dice-able. The kind that I bought for this Particular Meal was a raw spicy minced beef packed into plastic casings. Once cooked, it had the texture of a country pâté. See:
This was a Good Thing, because I was wanting the chorizo to sort of disappear into the sauce and flavor the whole dish. Way to go, Particular chorizo; I appreciate you.
Frijoles y Chorizo
- 3 TBSP oil
- 1 onion, diced
- 2 ribs celery, diced
- 1 bell pepper, diced
- salt and pepper
- ground coriander
- ground Ancho chili
- ground cumin
- chili powder
- pepper flake or hot sauce, to taste
- about 8 oz. spicy beef chorizo, crumbled and cooked
- 1 28 oz can diced tomatoes, undrained
- dried beans–I just dumped some in. I used pink beans, but you could use black beans or pinto beans or cranberry beans or Your Favorite Bean
- water, beer, chicken stock, beef stock or a combination of some of those. Enough to cover the beans by 1 inch
Heat the pan; heat the oil. Sweat onions, celery and bell pepper with salt and pepper for about 5-10 minutes.
Add the spices and continue to cook for another 5 minutes or so, or enough to toast the spices.
Add the cooked chorizo, tomatoes, dried beans and liquid. (I only had some really hoppy IPA and a Dogfish Head Raison D’Etre, and I was out of stock, so I actually used water. It was fantastic, honestly. Using beer and stock would have been Awesome). Bring to a boil, and then simmer until the beans are tender but not mushy. This’ll take about 2 hours, prolly. Leave the lid on to keep the liquid from evaporating while the beans are cooking–they’ll soak up a lot of water. Oh, here are the beans I used:
Cool and refrigerate for a day or two. Reheat, and serve however you like. When reheating, go ahead and leave the lid off to concentrate the flavors just a bit. Then taste and adjust seasonings to your liking. Try to keep your cat from eating it.