baked black beans with chorizo
Serve this versatile dish warm or at room temperature as a tasty side or as a dip with chips. From Cooking Light June 2011. Serving size is for a side dish, not a dip/appetizer.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup spanish chorizo, dry-cured, diced (do not use raw mexican chorizo)
- - cooking spray
- 1 1/2 cups onions, chopped
- 1 - jalapeno pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 5 cloves garlic, minced
- 3/4 cup chicken broth, low sodium
- 2 cans black beans, 15 oz, low sodium, rinsed and drained
- 1 cup tomato, seeded and diced
- 1/2 cup monterey jack cheese, shredded
- 1/4 cup green onions, thinly sliced
How To Make baked black beans with chorizo
-
Step 1Preheat oven to 425°.
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Step 2Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan.
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Step 3Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly.
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Step 4Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
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Step 5Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#chorizo
Keyword:
#black beans
Ingredient:
Beans/Legumes
Method:
Bake
Culture:
Spanish
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