Spicy Black Beans With Chorizo and Chipotle Cream

"By Diane Rossen Worthington. Published Bon Appetit 2009."
 
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Ready In:
2hrs
Ingredients:
13
Serves:
6
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ingredients

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directions

  • For beans:

  • Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
  • Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
  • Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
  • For chipotle cream:

  • Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
  • Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

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Reviews

  1. Very good. Time consuming but you don't have to watch beans simmering. ;) Good flavor. The sauce is awesome! I thought it would be creamier/more casserole-y but it wasn't. Really should've had siome rice underneath it. Made for ZWT8 Chefs Gone Wild!
     
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RECIPE SUBMITTED BY

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
 
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