“Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Film the bottom of a heavy pan with olive oil.
  2. When hot add the onion and garlic and cook until they begin to soften.
  3. Add the bell peppers and celery. Cook 5 minutes longer.
  4. Skin and add the chorizo. Stir to break up the chunks.
  5. Add the epazote and oregano.
  6. Add the liquid from the beans and continue to cook until the chorizo and veggies are tender. Watch out for scorching and add extra water if necessary.
  7. Stir in the beans and the hot sauce.
  8. Adjust salt and hotness to your taste.

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