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spicy chorizo & black beans

GOODFOODGROUPIE avatar
Recipe by
Barbara Pace
@GOODFOODGROUPIE
The Villages, FL

I was trying to think of a new recipe to serve at a Mexican themed get together & this is the result. It is so versatile! It may be served as a side dish or in a bowl, as an entree with yellow rice &/or cornbread. It also makes for an interesting burrito filling. You can make it less spicy by using plain diced tomatoes for some of the Rotel tomatoes, and omitting the jalapeno.

yield 10 - 12
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For spicy chorizo & black beans

  • 1 lb
    bacon, chopped
  • 1 lb
    fresh uncooked mexican chorizo, casings removed
  • 1 lg
    yellow onion, chopped
  • 1
    jalapeno pepper, seeded, finely chopped
  • 3 can
    rotel original diced tomatoes & green chilies
  • 3 can
    (26.5 ozs. each) black beans, drained and rinsed
  • cilantro, chopped (optional)

How To Make spicy chorizo & black beans

  • 1
    Cook the bacon in a large pot over medium-high heat until brown and crisp. Remove pot from stove & drain most of grease from pan.
  • 2
    Add the chorizo to the bacon in the pot, breaking up the sausage into smaller pieces until it starts to brown and crisp, 5 - 6 minutes.
  • 3
    Add the onion and jalapeno; mix well. Cook until they begin to soften, 4 - 5 minutes.
  • 4
    Stir in the tomatoes; cook, stirring until the tomatoes begin to break down and the ingredients come together, 4 - 5 minutes
  • 5
    Add beans; mix well and reduce heat to medium. Cook, covered, 8 -10 minutes.
  • 6
    Taste and add salt, if needed. Serve with cilantro, if desired.
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