As promised, here’s a recipe I cooked up recently – this one actually was my dinner last week and not hurricane fortification, but never mind that little detail!
On my first trip to Eastern Market in DC I was happily surprised by the butcher station, which had gorgeous looking chorizo sausage. I never – NEVER – pass up chorizo so I went back the next week and made my purchase! I created this dish around the chorizo and ended up using a bit of tobasco on top as the sausage wasn’t as spicy as I’d expected. You could always add hot peppers in at pretty much any stage for some more heat and I suspect some sharp cheese or a dollop of sour cream would also be a nice addition.
MAKES 4 CONSERVATIVE SERVINGS
- 3 Chorizo Sausages
- 1 cup Dried black beans (or 2 cans)
- 1 cup Red Quinoa
- 3 Shallots
- 1 Sweet yellow pepper
- 2-3 Cloves Garlic, crushed
- 1 Vegetable bouillon/stock cube
- 1 tablespoon EVOO
- 1 tablespoon Tomato Paste
- 1 teaspoon Cumin
- 3 cups Water
- dashes Salt and pepper
Prepare black beans by soaking overnight, then cooking until tender (about 1 hour).
Place 1 1/4 Cup water in sauce pan and heat, add tomato paste and stir until incorporated. Add quinoa, 1/2 the garlic, salt and pepper and bring to a boil. Reduce heat to a simmer and cover. The quinoa will take longer to cook than normal because of the tomato paste, so stir periodically.
Slice shallots and yellow pepper lengthwise. In a pan heat EVOO and saute half the shallots and yellow pepper until soft(ish)
While shallots and peppers are cooking, dissolve bouillon cube in remainder of water. Remove shallots and peppers from pan.
Heat another dab of EVOO and add second half of shallots. Once these are translucent, add black beans, cumin rest of garlic and 1/2 Cup water, adding water periodically as it absorbs (if you are using canned beans you could just not strain them and cook them in the canning liquid).
In a separate pan, heat on low and add a drop of EVOO. Place chorizo in pan and cook until outside is browned a bit and they look almost cooked through.
Once quinoa is done cooking, remove it and black beans from heat and mix together.
Once chorizo has cooled a bit, slice them into rounds and then add them back to the pan with shallots and peppers and quickly sear the outside to ensure the sausage is cooked through (this also gets some of the spicy sausage oil onto the peppers, which is very yummy!).
Serve chorizo/pepper mixture overtop the black beans and quinoa
If you try this recipe, let me know what you think. I’m new to publishing recipes so any feedback is much appreciated 🙂