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Mexican | |
| 4 ounces Mexican chorizo (about 2 links) Canola oil, for greasing pan 1 clove garlic, minced 1/2 jalapeno, minced 1 tablespoon ground cumin Two 15.5-ounce cans black beans Juice of 1/2 lime Kosher salt and freshly ground black pepper 1/2 cup crumbled Cotija cheese 2 tablespoons chopped fresh cilantro | |
| Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper. Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro. | |
Unrated | |
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