Frijoles Y Chorizo Recipe

Name: Frijoles Y Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans; 2 poblano peppers; 2 serrano peppers; 6 cups water; 1 bay leaf; 1/2 pound uncooked chorizo, casing removed; 2 tablespoons lard; 1 cup chopped onion; 2 teaspoons salt; 1/4 cup chopped fresh cilantro

Servings: persons

1 pound dried pinto beans
2 poblano peppers
2 serrano peppers
6 cups water
1 bay leaf
1/2 pound uncooked chorizo, casing removed
2 tablespoons lard
1 cup chopped onion
2 teaspoons salt
1/4 cup chopped fresh cilantro

1
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2
Place peppers on a
3
; broil 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Chop peppers and set aside.
4
Drain and rinse pinto beans, discarding liquid. Return beans to the Dutch oven. Add 6 cups water and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until beans are tender.
5
Meanwhile, crumble chorizo into a skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain and set aside. In the same skillet, melt lard. Add onion and reserved peppers; cook and stir until tender, about 5 minutes.
6
Add the chorizo, pepper mixture and salt to beans. Simmer, uncovered, for 30 minutes. Discard bay leaf. Just before serving, stir in cilantro.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound dried pinto beans, 2 poblano peppers, 2 serrano peppers, 6 cups water, and more.

Yes, Frijoles Y Chorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frijoles Y Chorizo

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