Patter Fam Sauces

Black Beans

Serves 8-12

(8 hours prep, 2 hours cooking)

1 lb. Black Beans
1 Bay Leaf
1 tsp. Oregano
1 T. salt
1 T. Cumin
3 T. Garlic
1/3 lb. Chorizo Links sliced
1 finely chopped bell pepper
½ red onion finely diced
1 T minced jalapeno peppers plus several slices of pickled jalapeno on top for garnish.


Place the soaked beans into a large pot and cover with cold water until the beans are covered by about 3 inches of water.  Bring to a boil over high heat, and then reduce the heat to simmer.  Add water as needed to keep the beans covered and cook for 2 hours.  With a large spoon or potato masher, smash about ½ of the beans to thicken the soup.  Cook off most of the water so they are almost like refried beans consistency.

Sauté Chorizo in a skillet over medium high heat about 3 minutes. Add garlic, oregano, cumin, onion, jalapeno and bell peppers and sauté 2-3 minutes more.  Add the sautéed ingredients to the bean soup and mix together.

Serve in bowls w/ a few sliced pickled jalapeno for garnish and a sprig of cilantro






Written by Joyce Peters — November 05, 2016

Leave a comment

Please note: comments must be approved before they are published.


We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.