2-3 tablespoons olive oil
1 oz dry Chorizo, chopped
*Cook chorizo in hot oil until browned and fragrant
1 large onion, chopped
1-6 Serrano peppers, minced
*Add onions and serranos and cook until soft
1-2 plum tomatoes, chopped
1 clove garlic, minced
1+ chipotle pepper in adobo
*Add tomatoes, garlic and chipotle and cook 1-2 minutes
1 tbs cumin, toasted & ground
1 tbs Doña Maria Adobo paste
1 tbs Better than Broth, concentrated Chicken broth …or 1 cup chicken broth
Zest & juice of 1 lime
Dash of Pepper
Dash of Salt
~Additional optional ingredients: cocoa powder or a dark chocolate square, chopped green peppers, cinnamon, chipotle pepper powder, anything else you want.
*Add spices and sauces, stir to mix
1-10oz can Black Beans (Frijoles negros)
1-10oz can Red Beans (Habichuelas coloradas)
1 cup water or (or liquid broth if not using concentrated broth
*Mix thoroughly; bring to boil, and then simmer until the liquid is reduced to a thick sauce.
We eat these beans A LOT; they are a staple at home and go well with dinner or breakfast (or anything). They are great with grilled meats and grilled corn on the cob.
I made this recipe up over a couple years and I never measure, so the amounts vary at times. You can add or subtract ingredients and amounts to your own taste. It is a little picante here.
Enjoy!
1 oz dry Chorizo, chopped
*Cook chorizo in hot oil until browned and fragrant
1 large onion, chopped
1-6 Serrano peppers, minced
*Add onions and serranos and cook until soft
1-2 plum tomatoes, chopped
1 clove garlic, minced
1+ chipotle pepper in adobo
*Add tomatoes, garlic and chipotle and cook 1-2 minutes
1 tbs cumin, toasted & ground
1 tbs Doña Maria Adobo paste
1 tbs Better than Broth, concentrated Chicken broth …or 1 cup chicken broth
Zest & juice of 1 lime
Dash of Pepper
Dash of Salt
~Additional optional ingredients: cocoa powder or a dark chocolate square, chopped green peppers, cinnamon, chipotle pepper powder, anything else you want.
*Add spices and sauces, stir to mix
1-10oz can Black Beans (Frijoles negros)
1-10oz can Red Beans (Habichuelas coloradas)
1 cup water or (or liquid broth if not using concentrated broth
*Mix thoroughly; bring to boil, and then simmer until the liquid is reduced to a thick sauce.
We eat these beans A LOT; they are a staple at home and go well with dinner or breakfast (or anything). They are great with grilled meats and grilled corn on the cob.
I made this recipe up over a couple years and I never measure, so the amounts vary at times. You can add or subtract ingredients and amounts to your own taste. It is a little picante here.
Enjoy!
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