CIA Professional Recipes

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CIA Recipes

Black Beans with Peppers and Chorizo | Print This Recipe

Black Beans with Peppers and Chorizo

Yield: 10 servings


  • 12 oz/340 g dried black beans
  • 3 qt/2.88 L water or chicken stock
  • Salt, as needed
  • 2 fl oz/60 mL vegetable oil
  • 3 oz/85 g minced bacon
  • 6 oz/170 g medium-dice onion
  • 2 tsp/6 g minced garlic
  • 4 oz/113 g sliced Mexican chorizo
  • 3 oz/85 g medium-dice red pepper
  • 3 oz/85 g medium-dice green pepper
  • 2 oz/57 g sliced green onions, plus additional for garnish
  • 1 tbsp/3 g chopped oregano
  • 1 tbsp/3 g roughly chopped cilantro
  • Ground black pepper, as needed
  • 5 fl oz/150 mL sour cream (optional)


  1. Sort the beans and rinse well with cold water. Soak the beans using the long or short method. Drain.
  2. Combine the beans and water in a medium pot. Simmer the beans for 1 hour.
  3. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Set the beans aside in their cooking liquid.
  4. In a large saucepan, heat the oil over medium heat and add the bacon. Cook until the bacon fat is rendered. Add the onions and sauté until tender and lightly browned, about 8 minutes. Add the garlic and cook 1 minute more, stirring frequently.
  5. Add the chorizo and peppers and sauté, stirring frequently, until the peppers are tender, 6 to 8 minutes.
  6. Drain the beans and add them with enough cooking liquid to keep them moist (the consistency should be that of a thick stew). You may need to add more liquid intermittently during the rest of the cooking process. Simmer the beans until the flavors have developed and all the ingredients are heated through.
  7. Add the green onions and herbs and season with salt and pepper. Serve the beans with sour cream, if desired.

Recipe taken from: The Professional Chef, 9th Edition