Black Beans with Peppers and Chorizo | Print This Recipe
- 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
- Ground black pepper, as needed
- 5 fl oz/150
mL sour cream (optional)
- Sort the beans and rinse well with cold water. Soak the
beans using the long or short method. Drain.
- Combine the beans and water in a medium pot. Simmer the
beans for 1 hour.
- 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.
- 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.
- Add the chorizo and peppers and sauté, stirring frequently,
until the peppers are tender, 6 to 8 minutes.
- 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
- 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