I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.
Roasted Poblano Black Beans
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 large roasted poblano, cleaned and chopped
- 1/4 cup finely chopped chorizo
- 1 can (15.5 oz) black beans, rinsed and drained
- 2 tablespoons chopped cilantro
1. Heat oil in a small saucepan and add onions. Saute for 2 minutes.
2. Add garlic and roasted poblanos. Saute for another 2 minutes.
3. Add Chorizo and stir for another 2 minutes.
4. Add beans and 1/2 cup of water. Bring to a boil.
3. Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. This will take about 45 minutes.
4. Stir in chopped cilantro right before serving.
I often serve this as a side, the common rice and beans combo, but tonight, it makes a great filling for a burrito. I just layered rice, chicken, and the beans on a tortilla, and rolled it up. Any left-over beans can be refrigerated and reheated.
Even though I’ve moved far from NYC, I love reading your blog… and this week, I realized that it’s not only great for restaurant reviews (for when I visit home), but you’ve also got awesome recipes! Thanks! I’m definitely going to try this one out, I love rice and beans! And turning it into a burrito… that’s just pure genius! For some reason, I wouldn’t have thought of that! Oh I have so much to learn! 🙂
by the way, what kind of rice do you use?
Oh man, this reminds of the Cuban stews I ate when I was in Havana for a year. Now I’m craving it! I will definitely try this recipe, although I wonder if chipotle in adobo sauce will do (I have a can that’s been burning a hole in my pantry).
some might consider this a side dish, but give me the saucepan and a spoon and i’m all set. good stuff.
Thanks wildlilli!
I always have a medium grain rice (from the Chinese stores) in stock, which is used here, but we also buy other specialty rices occasionally.
If you steam or use a rice cooker, it will taste like Chinese rice. If you cook it Paella style, or pilaf style, it does come out very differently.
Dr. Food, I think this is one of those recipes where you can play with quite a bit and it will still taste good. Without roasted poblanos, you will be loosing one of my favorite flavors though.
Grace, I’m totally with you.
Mark Bittman has been bad mouthing canola oil in his book “how to cook everything vegetarian”. It’s a great book btw. I now agree with him. I’ve started using grape seed oil for neutral saute lipid. I think it’s better.
Bittman is an embarrassment to the food community. His recipes are poorly written and his personality is annoying. His entire approach to cooking is pathetic. When I can stomach watching his show “Bittman Takes On…”, I do enjoy watching the real chefs all but make fun of him for not knowing how to cook at all.
Re: Bittman, I felt that way too…UNTIL I READ THE BOOK. His shows suck and his gimmicky simple recipes are not appealing, but his book is very very good. In any event, he grades canola oil as a crappy oil to cook with, I tend to agreee
made this tonight- wasnt sure if you used dried chorizo or fresh(read: impossible to find in NYC) so i used dried and minced it, turned out really well!
Jamiel, I used dried (I should’ve been more specific). Glad you liked it! If you’re ever looking for fresh chorizo again, they have it at the butcher shop on 82nd Street in Elmhurst. That whole area is great for Mexican groceries.