Frijoles con Chorizo
Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.
In Tierra Y Vino owner Caren Rideau’s childhood home, beans of some sort were eaten every day. Frijoles con chorizo, though, was what she describes as “a Sunday treat.”
This recipe and others like it can be found in the article “Ever Wondered What to Drink with Tacos? This Vintner Can Help.”
How to Make It
1
Cook the chorizo in a large skillet over medium-high heat for about 8 minutes, stirring constantly until fully cooked. Reserve 1-2 tbsp. of natural chorizo oil in skillet. Using a slotted spoon, add beans to the chorizo. I like to add about 3⁄4 cup of the cooking water for a creamy texture.
2
Using a potato masher, begin mashing the beans until you reach the texture you desire. For a creamy texture, don’t let the mixture cook too long. Beans can be served as a side dish or on a tostada with a dollop of Mexican crema and fresh serranos, or salsa, and a glass of Tres Uvas.
Ingredients
Directions
1
Cook the chorizo in a large skillet over medium-high heat for about 8 minutes, stirring constantly until fully cooked. Reserve 1-2 tbsp. of natural chorizo oil in skillet. Using a slotted spoon, add beans to the chorizo. I like to add about 3⁄4 cup of the cooking water for a creamy texture.
2
Using a potato masher, begin mashing the beans until you reach the texture you desire. For a creamy texture, don’t let the mixture cook too long. Beans can be served as a side dish or on a tostada with a dollop of Mexican crema and fresh serranos, or salsa, and a glass of Tres Uvas.
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