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BEANS - CHORIZO - Mexican Pork and Beans
Nb persons: 6
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| Mexican Pork and Beans Recipe courtesy Guy Fieri 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 | |
| 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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