Tinned black beans simmered with crisped chorizo, sautéed onions, garlic, warm spices, fresh coriander, and a bright squeeze of lime juice.
Black Beans with Chorizo
Tinned black beans simmered with crisped chorizo, sautéed onions, garlic, warm spices, fresh coriander, and a bright squeeze of lime juice.
Servings 1
Ingredients
- 50 g Chorizo cooking chorizo, casing removed and finely diced or crumbled
- 1 tsp Olive Oil or vegetable oil
- 1 tin Black Beans 400 g, undrained
- 60 g Onion white or brown, finely diced
- 2 clove Garlic minced
- 5 g Coriander Stalks washed and finely minced
- 0.5 tsp Ground Cumin
- 0.5 tsp Dried Oregano preferably Mexican oregano
- 0.25 tsp Smoked Paprika
- Fine Sea Salt to taste
- 60 ml Chicken Stock vegetable stock, or water
- 2 tsp Lime Juice fresh
- 5 g Coriander Leaves fresh, roughly chopped
Instructions
- Heat the oil in a small pan over medium heat, then add the chorizo and cook for 3–5 minutes until crisped at the edges and its spiced fat has fully rendered.
- Use a slotted spoon to transfer the chorizo to a small bowl, leaving the rendered fat behind in the pan.
- Add the diced onion to the chorizo fat with a tiny pinch of salt and cook for 3–4 minutes until softened and translucent.
- Stir in the minced garlic, minced coriander stems, ground cumin, dried oregano, and smoked paprika, stirring constantly for 30–45 seconds until fragrant.
- Pour in the black beans along with all of their canning liquid, and return the cooked chorizo to the pan.
- Bring to a gentle simmer over medium-low heat for 8–10 minutes, stirring occasionally as the liquid thickens.
- Using the back of a spoon or a potato masher, crush roughly one-third of the beans against the base of the pan to thicken the broth, stirring in stock or water if the mixture becomes too thick.
- Remove the pan from the heat, stir through the fresh lime juice and chopped coriander leaves, and season with fine sea salt to taste.
