Mexican Pork and Beans

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 ounces Mexican chorizo (about 2 links)
  • Canola oil, for greasing pan
  • 1 clove garlic, minced
  • 1/2 jalapeno, minced
  • 1 tablespoon ground cumin
  • Two 15.5-ounce cans black beans
  • Juice of 1/2 lime
  • Kosher salt and freshly ground black pepper
  • 1/2 cup crumbled Cotija cheese
  • 2 tablespoons chopped fresh cilantro
Directions
  • Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.

  • Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.


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