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Refried black beans with chorizo recipe

Refried black beans with chorizo recipe



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  • Recipes
  • Dish type
  • Side dish

Delicious black beans pureed and combined with chorizo, bacon, onions and a hint of garlic. Perfect as an enchilada filler or as a side dish.

1 person made this

IngredientsServes: 6

  • 100g chorizo sausage, roughly chopped
  • 1 onion, quartered
  • 2 cloves garlic
  • 120g bacon, chopped
  • 1 pinch ground cumin, or to taste
  • salt and ground black pepper to taste
  • 2 (400g) tins black beans, liquid reserved

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Pulse chorizo, onion and garlic together in a food processor until well-chopped.
  2. Place bacon in a pot and cook over medium-high heat, turning occasionally, until bacon starts to render fat, 3 to 5 minutes. Add chorizo mixture to bacon; cook and stir until onion softens, about 5 minutes. Drain excess fat from pot and season mixture with cumin, salt and black pepper.
  3. Stir beans and reserved liquid into pot; cook, stirring occasionally, until beans are heated through and flavours combine, 10 to 20 minutes.

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Refried Black Beans

1. Soak the beans in 2 quarts water overnight, or for at least 6 hours.

2. Combine the beans with their water, the onion, and 2 of the garlic cloves in a bean pot, a heavy-bottomed casserole, or a Dutch oven and bring to a boil. The beans should be covered by 1 inch of water add water if necessary. Reduce the heat, cover, and simmer 1 hour. Add the remaining garlic, the salt, and the cilantro or epazote, cover, and simmer for another hour, until the beans are soft and their liquid is thick and soupy. Taste and adjust salt. Remove from the heat.

3. Drain off about 1 cup of the liquid from the beans, retaining it in a separate bowl to use later for moistening the beans, should they dry out. Mash half the beans coarsely in a food processor or with a bean or potato masher. Don't puree them, however. You want texture. Stir the mashed beans back into the pot.

4. Heat 1 1/2 tablespoons of the oil over medium heat in a large, heavy-bottomed, non-stick frying pan and add the cumin and ground chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook turn the heat to medium-high and add the beans (this can be done in batches, in which case cook the spices in batches as well, using 1 tablespoon of oil for each batch). Fry the beans, stirring and mashing often, until they thicken and begin to get crusty on the bottom and aromatic. Stir up the crust each time it forms and mix into the beans. Cook for about 20 to 25 minutes, stirring often and mashing the beans with the back of your spoon or a bean masher. The beans should be thick but not dry. Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans before you reheat them, if you are serving them later. They will continue to dry out once you turn off the heat. Taste the refried beans and adjust the salt. Set aside in the pan if you are serving within a few hours. Otherwise, transfer the beans to a lightly oiled baking dish and cover with foil.

Advance preparation: Refried beans will keep for 3 days in the refrigerator, and for several months in the freezer. Keep the liquid you retained in a jar so that you can moisten the beans before reheating. The fri joles can be reheated in a nonstick pan or in a lightly oiled baking dish. Cover the dish with foil and reheat for 30 minutes in a 325-degree oven. However, if you are storing the beans in the refrigerator in a baking dish, cover first with plastic or wax paper before you cover with aluminum so that the beans don't react with the aluminum. Remember to remove the plastic before reheating.

From Mexican Light: Exciting Healthy Recipes from the Border and Beyond, by Martha Rose Shulman.


Mexican Pizza

​The Spruce Eats / Julia Hartbeck

Pizza doesn't always have to be topped with tomato sauce, cheese, and pepperoni. Give what can often be a predictable dish an unexpected Mexican twist. The flavors of a taco are translated to this easy-to-make Mexican pizza.

Pre-made pizza dough is topped with a mixture of cooked ground pork or chorizo, taco sauce, tomato sauce, and spices and then sprinkled with Cojack cheese (a combination of Colby and Monterey Jack cheeses). It is then baked until bubbling and delicious. Making two huge pizzas, it's the perfect recipe for entertaining.


Mexican Refried Beans and Salsa (vegan, vegetarian and gluten free) Recipe by Manjula

View full recipe at https://www.manjulaskitchen.com/mexican-refried-beans-and-salsa/.

Learn how to make Mexican Refried Beans and Salsa (vegan, vegetarian and gluten free) Recipe by Manjula.
.

1 cup pinto beans.
3 Tbsp oil.
½ cup tomatoes (finely chopped).
1 tsp ginger (shredded).
1 tsp salt.
2 cup of water.
Salsa.
5 Roma tomatoes.
3 Jalapeno pepper.
6 red whole red chili.
1 tsp salt.
¼ cup cilantro (finely chopped).

Typography Typito (http://typito.com)

Video taken from the channel: Manjula’s Kitchen


Favorite refried pinto beans recipe?

I'm a pretty capable cook and have access to virtually any ingredient, I'm just not super well-versed in mexican cooking.

Here's the prompt: I have a pound of dried pinto beans (or black, or Peruvian or whatever). What do I do to make the best refried beans?

Thanks for the help/recipes/recommendations!

The secret, which really isn’t a secret, is lard. Chorizo mixed with lard works too.

Ah. I should have known to check seriouseats. Thanks! Also curious how others do it though!

It’s very simple. Cook the beans by boiling with water, salt, garlic and onion. Once cooked heat up oil in a frying pan and sauté a piece of white onion and one fresh jalapeño pepper, when they’re are brown-ish add beans with some of the juice and mash them up.

These two are for pinto beans, the first one I just chorizo that is cooked until crispy and then you add the beans and mash them adding the cooking liquid until you get the consistency you like. The 2nd one is using canola oil and chile de árbol, fry/toast the chiles de árbol in the oil so they release the flavor then add the beans and mash again using however much liquid you want.

I cook them in a pressure cooker for 40 mins. Once they're cooked, add salt, a serrano chili, a small piece of onion, and a clove of garlic and simmer for another 15-20 mins. I'll serve them in a bowl (like soup) and add cotija cheese on top.

I will very quickly fry either a guajillo, negro, or pasilla chili (be careful, if you burn the chili it will taste bitter) then blend with some beans. Use just enough of the bean broth so that it will blend. Once they're blended, fry in a bit of lard moving constantly until they thicken. If they need additional seasoning I'll add a bit of chicken bouillon.

If i don't feel like cleaning my blender, I'll heat a bit of lard, add in the beans and mash them. Once they're a bit mashed, I'll add in some chipotles in adobo and a bit of Oaxaca cheese and continue mashing/mixing. if they start to dry out add a bit of the bean broth. Season these with chicken bouillon too if they need more seasoning.


  • 1 tablespoon vegetable oil
  • 6 ounces Spanish-style chorizo, split in half lengthwise and cut into 1/4-inch half moons (see note)
  • 1 pound dried black beans
  • 1 whole onion, split in half
  • 6 whole garlic cloves
  • 1 orange, split in half
  • 2 bay leaves
  • 2 quarts homemade or store-bought low-sodium chicken stock
  • 2 teaspoons kosher salt, plus more for seasoning
  • Chopped fresh cilantro, for serving

Heat oil in pressure cooker until shimmering. Add chorizo and cook, stirring, until it releases its fat and starts to crisp, about 2 minutes. Add beans, onion, garlic cloves, orange, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 40 minutes.

For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates. Remove lid and discard onion, orange, and bay leaves. Season to taste with salt and serve. Sprinkle with fresh cilantro at the table.


On the other hand, some people might have been a little bit like “What is a taquito?” and “What is the difference between a taquito and a flauta?”

Basically it’s a savory filling rolled in crisp corn tortillas. You’ll often see them on a menu as taquitos or rolled tacos. To make things even more confusing, flautas might also be on the menu. The difference between taquitos and flautas is simple: size. Flautas are simply bigger taquitos.

The filling variations are endless: Chicken, pulled pork and steak are all great options. For this recipe, I turn to chorizo for the main ingredient. I just LOVE chorizo and use is almost weekly in tacos, enchiladas and now these. In addition to the chorizo I also use onions, refried black beans and pepper jack cheese. Including the corn tortillas, the grand total of ingredients in this recipe is 5 plus any toppings that you might want. Pretty easy for a weeknight meal if you ask me.

Unlike many traditional recipes, these taquitos are baked, not fried. I’ve been baking them ever since I shared my first shredded beef taquito recipe back in 2009. It’s just easier. Less messy, and I personally think they taste better. You do cook the tortillas in a little bit of oil first to make them soft enough to roll. This step allows them to crisp up really nicely in the oven.

Melty, gooey, pepper jack cheese: check

A crispy, cheesy, chorizo and black bean filled vehicle for guacamole: check.

As you can see these Chorizo & Black Bean Taquitos have a lot going for them. They were a hit in our home and I’m guessing they will be in yours too.


Chorizo and Black Bean Huevos Rancheros

Hello! This is Past Elizabeth, visiting you from approximately 4 days ago. The ghost of Elizabeth past. OooooOOOoooooOOoo (that was a ghost sound, in case you were confused).

As you may or may not know (depending on if you follow me on facebook), Zach and I are currently frolicking in the sunshine and bluebonnets in Austin, Texas for a friend&rsquos wedding and to meet our baby nephew! I am likely having tons of fun (especially being away from the cold and remaining snow in New England), and I didn&rsquot want you guys to feel like you were missing out. Luckily, due to the amazingness of modern technology, I was able to set this to post in the FUTURE! It&rsquos like time travel. But better.

And so, I&rsquom bringing a bit of Texas to you&hellip with this super easy and super delicious recipe for Chorizo and Black Bean Huevos Rancheros. Yum yum yum.

What do I love about Huevos Rancheros? EVERYTHING. Really, there is nothing not to like about this meal. It&rsquos inexpensive, ready in 20 minutes, and good for breakfast, lunch, or dinner. Simply amazing.

Huevos Rancheros is a traditional Tex-Mex dish that (usually) consists of refried beans, fried eggs, salsa, and tortillas. Sometimes cheese. Sometimes meat. Sometimes veggies. Really, you can just throw whatever the heck you want in some beans, put an egg or two on top, and call it Huevos Rancheros! It&rsquos versatile, quick and easy to make, and always, ALWAYS delicious.

For this recipe, you&rsquoll start by making your own quick and easy refried black beans with chorizo. Just saute some cut up chorizo sausage in some butter with an onion (tip: try and find chorizo without any nitrites or nitrates. Those ingredients are super icky chemicals that you should try and avoid). Then, add some black beans, spices, and chicken broth (or veggie broth, or even water), heat, and mash with a potato masher. Add frozen corn and cilantro, and viola! You have quick and easy refried black beans with chorizo. (For an alternative recipe, check out my post for the Best Refried Beans Ever.)

Now, fry two eggs together in some butter, sunny side up. (Here&rsquos a great how-to, if you don&rsquot know how to make a sunny side up egg! You will definitely need a nonstick skillet to make them.) Top the beans with the eggs, some avocado and salsa, serve with tortilla chips. Done! You now have huevos rancheros.

See notes in recipe below for a lighter version and a vegetarian version. Enjoy, and see y&rsquoall when I get back from Texas!

Here&rsquos another easy recipe that uses canned black beans: Quick and Easy Black Beans and Rice.


Cook your beans from scratch

This is very easy. You can buy tinned black beans but I would encourage you to cook up your own. It isn’t complicated, and it doesn’t take as long as you think. Soak them overnight in plenty of water and then boil them in water for about half an hour until cooked through but still firm. I don’t add salt, I season when they are being used or addd in another dish, nor do I add bicarbonate of soda as some do to make them soft. I like them firm, and this way I know they will survive cooking in another recipe without going to mush. You can add an onion, bay, a carrot, bits like that for flavour. I happened to have some lovely dried Irish kelp (a deeply savoury seaweed) and so I threw some of that in the pot for richness.

Enjoy! This is the perfect dish for this time of year and it reheats brilliantly, tasting even better the next day.


Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa

In medium bowl, mix together masa harina and 3/4 teaspoon salt and 1 cup plus 2 tablespoons hot tap water. Cover with plastic wrap and let rest while preparing beans and chorizo. In a food processor, process beans until completely smooth. Stir in a little water, if necessary, to make them spreadable (but still quite thick). Scoop chorizo into medium skillet. Set over medium heat. Cook - stir regularly to break up clumps - about 4 minutes, until thoroughly cooked. If there is lots of rendered fat, tip off excess and discard. Set aside.

Heat a well-seasoned or nonstick griddle or heavy skillet over medium. If necessary, knead a few drops of water into the masa to give it the consistency of soft cookie dough. Divide into 8 portions cover with plastic. One by one, form huaraches: Line tortilla press with two pieces of plastic cut to fit plates (cut from a food storage bag - thicker plastic works better for beginners). Roll a portion of masa into egg shape, press thumb into middle to make long, deep, wide hole. Spoon in 2 scant teaspoons beans, (masa will look like a canoe when the hole is the right size to fit the beans). Pinch dough up around the beans to completely enclose. Gently roll into a cigar shape about 5 inches long.

Using tortilla press, gently press out between sheets of plastic - perpendicular to handle of press - into 6-inch oval. Peel off top sheet of plastic. Flip - uncovered side down - onto the fingers of one hand and gently peel off second piece of plastic. In one flowing movement, roll huarache off hand and onto griddle or skillet. After about 1 minute, flip and bake for another 2 minutes until lightly browned. Remove to a plate and cover lightly with plastic.

Set out the tomatillo (or other) salsa, grated cheese and radishes. Pour enough oil onto your griddle or skillet to coat heavily. Set over medium to medium-high heat. When quite hot, lay on as many huaraches as will fit in a single layer. When crisp underneath - 1 1/2 minutes - flip over. Spread each with about 1 1/2 tablespoons salsa, sprinkle on a little chorizo and dust with cheese. Let crisp underneath for a minute or two, then slide onto a serving platter or individual plates and decorate with the radishes. (If working in batches, go ahead and serve first finished huaraches while you finish the remainder.) Pass the extra salsa for your guests to add as they wish.