Took a break (well, just until dinner time) from Martha to cook up a Rick Bayless recipe from his Mexican Everyday cookbook. This is the third recipe I’ve made since getting it at Christmas, and all have been great.
Mexican Beans w/Chorizo and Greens (adapted from Mexican Everyday)
8-12 oz Mexican chorizo, with casings removed
10 oz cleaned young spinach; or swiss chard, de-stemmed and chopped
2 15-oz cans black beans, drained
1-2 chipotle chiles from a can, seeded and chopped
crumbled Mexican queso, or fresh cheese such as feta or goat
1/2 c chopped green onions or thin-sliced red onions, for garnish
1). Cook chorizo in a large heavy pot or Dutch oven over medium heat, stirring to break up chunks, until browned, 8-10 minutes.
2) Meanwhile, put spinach in microwave-safe bowl, cover with plastic wrap (poked with a few holes), and microwave on high for 2 minutes, or until wilted.
3). Add black beans, chipotle, 1 1/2 c water, and salt to taste, to the pan with the chorizo, and simmer 5-10 minutes, until flavors are blended.
4). Add wilted spinach (or chard) and boil for two minutes.
5). Ladle into a bowl with the cheese (I used goat) and onions (I used chopped radishes, because I was too lazy to cut up a red onion and we didn’t have any green ones).
The recipe notes that you can make this vegetarian by cooking a large onion and two cloves of garlic in place of the meat. My friend also tells me there is a good meatless chorizo product on the market. I had an issue with my chipotle (I had frozen them individually in ice cube trays, and when this one thawed it was all skin), so I added some chipotle chili powder.
It’s more appetizing than the photo may lead you to believe…