Posted on Jul 14th, 2010 in Food Gold by Elliot Aronow
I know we’ve been a little light and lively with our recent FOOD GOLD recipes so for this week I decided to get back to the pleasure zones of carbs, meat and fats. Today’s dish, Spicy Black Beans with Chorizo and Lime Sour Cream contains all those things and is super hearty and ready to party. I like to serve it as a thick and zesty dip, alongside plenty of tortilla chips. Dipset! Dipset! Dipset!
- 1 15 oz can of black beans, drained
- 1 teaspoon cumin powder
- 1 teaspoon red pepper powder
- 1 1/2 teaspoon ancho (or any other mild, smoky) chili powder
- few dashes of garlic powder
- 1/2 teaspoon dried oregano/fake pot
– 2 links Chorizo, with casings removed approx 7 ounces
- Medium sized Spanish onion, cut into a medium dice
- Canola Oil
- 1 1/2 Tablespoons of fresh finely chopped cilantro plus more for garnish
- Juice of a lime
Sexy Sour Creme
- 1 1/2 Tablespoons Sour Creme
- 1/2 Tablespoon Mayo
- 1 Tablespoon Mexican Crema
- Juice of 1/2 lime
- Splash or two of hot sauce/chili sauce
- Salt/Pepper to taste
Pregame: Make Sexy Sour Cream by combining ingredients well and letting them mingle in the fridge while you prepare the beans. Feel free to improvise with the crema to sour cream to mayo ratio until it’s just delicious.
1. In a large, cold skillet add 1 tablespoon canola oil and begin to cook chorizo bits over medium/low heat. You want them to release all of their delicious, fatty oils and be brown in color. This should take about 7 or so minutes but be patient and adjust your heat as necessary. We are rendering fat here, not sauteing, so low and slow is the name of the game.
2. Once chorizo is browned, remove the bits from the pan and reserve on another plate. Leave all the oil in the pan and add your diced up onion, along with a very healthy pinch of salt. This will help the onion release its juices and will also help make sure the final product is well seasoned.
3. Drain the black beans and give them a very quick rinse. Once they are sorta dry throw them into your skillet over medium/low heat, along with all of the spices listed above. Of course the measurements I gave are just guidelines! Just mess around until it tastes awesome, remembering that stuff like cumin and red pepper go a long way.
4. Using a spoon mix up the beans, spices and onion and cook until the beans are warm. Then add back your chorizo and mix it up again. Finally, check your seasoning again and add more salt/pepper if necessary.
5. Right before plating, add finely chopped cilantro to add some fresh herby goodness. Remember to add some more for garnish so the dish has some nice color, it’s a little too brown on brown otherwise. Just sayin’.
6. Top beans with sour creme sauce and maybe some extra lime juice and serve.
Enjoy and keep things loose, it’s only pork and beanz!
Fork The World,