Chorizo and Spicy Red Beans - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chorizo and Spicy Red Beans - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Smoky Chorizo & Spicy Red Beans

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Chorizo and Spicy Red Beans

Healthy, Hearty, and Absolutely Delicious, this Recipe Has It All!

This one pot smoky chorizo dish will be your new comfort food. Smoky Chorizo & Spicy Red Beans are the perfect blend of hearty comfort food and healthy eating. Using dried red beans instead of canned ones give you better value, less additives and none of those toxic plastic or microplastics can have these days. But if you’re short on time, once in a while a can won’t hurt. If you buy packets relatively new, they can cook in 90 minutes, if the beans are old, sitting on the shelf for years, they can take over 3 hours. Always soak them overnight refrigerated.

Beans have great nutritional value and provide more fibre and essential nutrients and should be part of our weekly diet.

The smoky chorizo, smoked paprika and blackened bell peppers, add depth and richness, while the spices give a satisfying kick.

This dish pairs beautifully with cornbread or as I prefer, toasted sourdough drizzled with olive oil, making it a comforting meal that’s perfect for any time of the year. Also great with a side of yogurt.

Ingredients

1 lb (450g) dried red beans
1 red onion, chopped
5 cloves garlic, smashed
1or 2 green jalapeño peppers, sliced
2 red bell peppers (capsicums)
2 large tomatoes, sliced
2 teaspoons cayenne pepper or chili powder
½ teaspoon cumin
1 teaspoon dried oregano
1½ teaspoon smoked paprika
1 bay leaf
6-8 cups chicken stock
1 lb (450g) chorizo, uncased, diced
¾ cup fresh cilantro, chopped, plus extra for garnish

Steps

Step 1
Cover the dried red beans with water in a large bowl, ensuring they’re submerged by about 2 inches. Soak overnight in the fridge. The next day, drain and rinse well.
Step 2
In a large pot or Dutch oven, add the soaked beans, chopped onion, smashed garlic, jalapeño slices, and sliced tomato. (note adding the tomato 2 hours later will give you softer beans) Stir in the cayenne pepper, cumin, oregano, smoked paprika, and bay leaf.
Step 3
Pour in the chicken stock, enough to cover the beans by 1-2 inches. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover, and cook for 2-3 hours, stirring occasionally until the beans are tender.
Step 4
While the beans are simmering, heat a dry frying pan over medium-high heat and Sauté the chorizo until browned and crispy, about 5-7 minutes. Set aside.
Step 5
Once the beans are tender, remove bay leaf. Stir in the capsicums, then add the cooked chorizo with the fat (keeping some for garnish), and just before serving add the fresh cilantro, reserving some for garnish.
Step 6
Ladle the beans into bowls and top with the reserved chorizo and cilantro. Serve with corn or crusty toasted bread.

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