REFRIED BEANS AND CHORIZO RECIPES

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REFRIED BEANS - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES



Refried Beans - Food Blog With Authentic Mexican Recipes image

Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.

Provided by Andrés Carnalla

Categories     Side

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 6

2 cups cooked beans (Use black beans, pinto beans, or bayo beans with a little cooking liquid.)
1/2 cup white onion (finely chopped)
1 finely chopped garlic clove
2 tbsp. cooking oil (regular or olive oil)
a pinch of black pepper
salt 1/2 tsp. + to taste

Steps:

  • Chop the onion. Finely chop the garlic.
  • In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
  • Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
  • Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
  • Cook for 2 minutes before mashing.
  • Mash the beans to the consistency you prefer.
  • Cook for 5 minutes stirring continually.
  • Turn off the heat and allow the beans to rest for 3 minutes before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 182 kcal, CarbohydrateContent 23 g, ProteinContent 8 g, FatContent 8 g, SodiumContent 207 mg

SMOKY CHORIZO CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Smoky Chorizo Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings 
Kosher salt and freshly ground black pepper 
1 medium red onion, chopped, plus more for topping 
1 small orange bell pepper, chopped 
1 small red bell pepper, chopped 
3 cloves garlic, chopped 
1 jalapeno, seeded if desired, chopped 
1 tablespoon ancho chile powder 
1 teaspoon ground cumin 
1 teaspoon smoked paprika 
1/2 teaspoon dried oregano 
Two 14.5-ounce cans fire roasted diced tomatoes 
2 cups low-sodium beef broth 
Two 15.5-ounce cans black beans, rinsed and drained 
1/2 small butternut squash, peeled and diced (about 2 cups) 
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping 

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

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