Chorizo Bean Dip


Chorizo Bean Dip 

From Cooking Light

We’ve got one last surprise entry from the book club extravaganza.  I call it a surprise because it was too busy getting its groove on in the oven to make the teaser picture I posted last week.  On top of that, the book club version was made following the Cooking Light recipe verbatim.  It was devoured at book club and we thought about posting it as is, but we had a hunch we could make it even better.

So we scrambled to find a reason to test out the improved recipe before I moved on from my series of book club posts.  Just as we were about to resign ourselves to a bean dip dinner for two on Friday night, opportunity came a knockin’ in the form of a Bears game cook out.  The main change was swapping out Spanish chorizo for the raw, crumbled Mexican variety.  It makes for a much smoother texture and adds smokey chrorizo flavor to every bite.  Enjoy!

Ingredients

  • 1 Tbsp olive oil
  • 4 oz Mexican chorizo (it comes raw in a tube and you can squeeze it out and cook it kind of like ground beef)
  • 1 onion, chopped
  • 2 Serrano peppers, or any fun hot pepper you want to try out, chopped (we removed about half the seeds, this depends on your chili and your preference for heat)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground red pepper
  • 5 garlic cloves, smashed and minced
  • 3/4 cup chicken broth
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 large tomato, seeded and chopped
  • 3/4 cup Mexican cheese blend

Preparation

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large saute pan over medium-high heat.  Add chorizo crumbles, breaking up with a wooden spoon.  Saute for about 5-7 minutes or until cooked, stiring occasionally.  Remove chorizo from pan, set aside.
  3. Using the same pan over medium-high heat, add onion and jalapeno to chorizo drippings.  Saute 4 minutes, stirring occasionally.
  4. Add salt, cumin, red pepper and garlic.  Saute 1 minute, stirring constantly.
  5. Stir in broth and beans and bring to a boil.  Cook 5 minutes.  Remove from heat.
  6. Mash beans using a potato masher.  Stir in reserved chorizo.
  7. Spread bean mixture in an 8×8 baking dish, coated with cooking spray.  Top beans with tomatoes and cheese.
  8. Bake for 20 minutes, or until cheese is melty and starting to brown.

Serves 6 (1/2 cup servings).

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