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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe. Ingredients:
1 kg green or red chorizo sausage |
2 large onions, chopped |
3 garlic cloves, diced |
1 green bell pepper |
1 red bell pepper |
1 orange bell pepper, and |
1 yellow bell pepper |
4 stalks celery, chopped |
1 tablespoon dried epazote |
1 tablespoon dried oregano |
2 liters precooked undrained beans |
1 tablespoon sriracha hot chili sauce |
Directions:
1. Film the bottom of a heavy pan with olive oil.
2. When hot add the onion and garlic and cook until they begin to soften.
3. Add the bell peppers and celery. Cook 5 minutes longer.
4. Skin and add the chorizo. Stir to break up the chunks.
5. Add the epazote and oregano.
6. Add the liquid from the beans and continue to cook until the chorizo and veggies are tender. Watch out for scorching and add extra water if necessary.
7. Stir in the beans and the hot sauce.
8. Adjust salt and hotness to your taste.
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