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

 

 

 

 

MexicanClassRecipes

Written by Joyce Peters — November 05, 2016

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