Description
These traditional beans are a versatile protein to have on hand. A little spicy and packed with flavor, these chorizo beans are very filling. Freezes well.
Ingredients
Scale
- 1 pound red beans, picked over, rinsed and soaked overnight
- 1 whole head of garlic
- 1 medium onion, peeled and scored
- salt
- 1 teaspoon olive oil
- 1/4 pound chorizo, sliced into a diagonal (optional)
- 1 medium onion, diced
- 3 large cloves garlic, minced
- 1 cup tomatoes, about 2 large, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili
- crema to serve
Instructions
- Put beans, head of garlic and whole onion in a pot, cover with water by two inches and bring to a boil.
- Turn heat down and simmer for one and half to two hours, until beans are very soft. Add salt to taste (I added about two teaspoons sea salt).
- Meanwhile, heat oil in a saute pan and saute chorizo with onion and garlic, about five minutes (if omitting chorizo, just fry onions and garlic in oil).
- Add tomatoes, cumin and ground chili, cook over medium heat for five minutes to break down tomatoes.
- Add to red beans and simmer for another twenty minutes. Adjust salt to taste and serve with crema.
- Prep Time: 5 mins
- Cook Time: 2 hours 30 mins
- Category: Main
- Cuisine: Guatemalan