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Black Beans + Chorizo & Sausage

Creamy black beans simmered in beef broth, rendered with chorizo, spicy sausage, peppers and onions.

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WHAT’S GOING ON HERE

Black  Beans

Black beans are small beans also known as turtle beans. They are small and shiny but once cooked they are earthy, soft and tender. They take on flavor really, can handle heat and their cooking time isn’t too long. They are an easy bean to handle and tend to not split.

Chorizo

Chorizo is a type of sausage, available in beef and pork. Pork being the most popular. It has a healthy fat to meat ratio and requires some cooking. Chorizo is often seasoned with vinegar, chilies, garlic and pimentón.

Onions, Peppers, Garlic

Onions, peppers and garlic are the foundation to any soup, stew , broth, etc. The medley adds tremendous flavor to any dish. The onions add a sharp sweetness, jalapeños add a lingering spice and garlic adds it’s signature flavor.

Corn Starch

Cornstarch is a key ingredient for finishing the soup. It tightens the remaining fat and thickens up this bean dish. Corn starch must be added to cold water to keep it from activating before adding it into the hot pot.

TIPS & TRICKS FOR THE BEST Black Beans + Chorizo & Sausage

Containing the Oil

chorizo can be greasy but it’s delicious and adding it to soup can completely separates. to reduce the oiliness, reduce the chorizo until it cannot be reduced any more, and I mean it. cook the chorizo till you think it’s cooked enough then cook it some more. once the fat is minimized adding the vegetables will help pick up some of the fat while cooking. finally, the cornstarch slurry at the end will pick up any residual fat.

Cooking the Beans

when using fresh beans you want to pre cook them prior to building the soup that way you’re not just wasting ingredients. cooking beans in clean salt free water will best prepare the beans for the soup. leave the water salt fee. salting the water will cause the beans to seize and they’ll never soften.

Getting the most flavor

beans are simple. they are easy to be bland and even easier to be enriched with a ton of flavor. the flavor for my beans they always starts with chorizo. chorizo is sausage that is laden with fat and spices. once the fat renders you’re left with bits of meat and a ton of spice.

Simmer the Beans

do not over boil your beans. once the beans reaches a boil reduce the heat to medium so that the beans come to a steady simmer. rapidly boiling the beans can cause the beans to split/ disintegrate.

Velvety Beans

The key to silky beans is lightly mashing the beans to release some of the starch, do not break up the beans too much. Also, finishing the beans in a light cornstarch slurry to give the remaining fat something to bind to leave you with silky creamy beans

SIMILAR INGREDIENTS TO

CHICKEN, WHITE BEAN & CHORIZO SOUP

REFRIED PINTO BEANS

GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA

ENJOY THIS RECIPE WITH

SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP

BEAN AND CHEESE AREPAS

ONE-POT BBQ CHICKEN DRUMSTICKS & BROWN SUGAR BAKED BEANS

Black Beans + Chorizo & Sausage

Black Beans + Chorizo & Sausage
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INGREDIENTS

  • 2c Black Beans, cooked
  • 9oz Chorizo
  • 6-8 oz Garlic Sausage, sliced
  • 4-6c Beef or Vegetable Broth
  • 1 Yellow Onion, minced
  • 1 Jalapeño, minced
  • 1 Celery, minced
  • 6 Garlic Cloves. minced
  • 1Tb Cornstarch + 1tsp cold water
  • 2Tb Cilantro, minced
  • 2 Bay Leaf
  • 1 tsp Cumin
  • 2 tsp Garlic Powder
  • 1tsp Black Pepper
  • Salt
  • TOPPINGS
  • Sour cream
  • Cilantro, minced
  • Onions, minced
  • Lime wedges

INSTRUCTIONS

  • In a Dutch oven over medium high heat add in chorizo. Break up and move the chorizo around the pan.
  • Cook the chorizo for 10-15 minutes till the meat starts to crisp and oil starts to evaporate.
  • Add in sausage.
  • Cook for 5 more minutes.
  • Add in the onions, peppers and celery.
  • Cook for 4 minutes till they vegetables have picked up the grease and slightly soften.
  • Add in beans, along with the stock.
  • Season with cumin, garlic , bay leaf, and black pepper. Bring the beans to a boil then immediately reduce to a simmer.
  • Simmer for 45 minutes till the beans have slightly thickened. Lightly mash the beans 8 times with a potato masher.
  • Add in cornstarch slurry and cilantro, season the salt to taste. Stir and cover for 10 minutes.
  • Adjust the seasoning and serve!
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