Chorizo With Black Beans and Cheddar Polenta

13 06 2014

Tonight’s yummy Mexican dinner was made with nearly all Fresh Fork Market ingredients from our share this week, and was a labor of love! While not too complicated, there are multiple parts to this which did take some time. Like the black beans for instance….I used dried for the first time and am now converted! The most time-consuming part of making dried beans is soaking them, so just plan ahead, and either soak overnight or in the morning before you head to work.

Chorizo with black beans and cheddar polenta

The following serves 2-4 (compliments of This Girl’s Gotta Eat):

  • 1 cup organic dried black beans
  • Water
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp dried oregano
  • 2 dried bay leaves
  • 3 smashed garlic cloves
  • 1/4 cup onion, chopped
  • 1 can (4 oz) diced green chilies
  • Juice of 1 lime
  • 1 pound bulk ground chorizo
  • 1 bell pepper, whatever color you like, chopped
  • 1 small onion, chopped
  • 2-3 garlic scapes, chopped or garlic cloves minced
  • 1 small head fresh spinach leaves
  • 2 cups low-sodium, reduced-fat chicken broth, plus more for deglazing
  • 1/2 cup corn meal
  • 1/4 cup reduced-fat cheddar cheese, shredded
  • Fresh chopped cilantro
  • Fresh salsa
  • Corn crackers or tortilla chips for garnish

Rinse black beans well, in a strainer. Soak 1 cup of dried beans in 3 cups of water for 6-10 hours. You can either do this overnight, or in the morning before you head to work. After 6-10 hours, drain the beans, add to a medium pot and add 3 cups of water or chicken stock and bring to a boil. Add the cumin, oregano, bay leaves, smashed garlic cloves, and 1/4 cup chopped onion. Cook over medium heat for 60 minutes, or until tender, stirring occasionally. If your liquid starts to evaporate before the beans are done, just add some more water or stock. During the last 5 minutes of cooking, add the diced chilies, juice of 1 lime and salt to taste.

Start the chorizo part after the beans have been cooking for about 30 minutes. In a large cast iron skillet, heat a little olive oil over medium-high heat and add the small chopped onion and bell peppers. Saute for a few minutes until beginning to softened. Add the garlic scapes or garlic, cook until fragrant about a minute. Add the chorizo, breaking up with a wooden spoon. Saute until the meat crumbles and starts to get a nice brown on it, stirring occasionally. Deglaze the pan with a little chicken stock, a turn or two of the pan. Be sure to scrape up any brown bits that have formed on the bottom of the pan. Add spinach to the chorizo and cook until wilted. Season lightly with salt to taste.

Next make the polenta, just note it cooks fast. Also note this portion is for about 2 people. Bring 2 cups chicken broth to a boil. Slowly whisk in the corn meal. Reduce heat to low and continue to whisk the polenta constantly for 5 minutes. Remove from heat and vigorously stir in the cheddar cheese until fully melted and incorporated.

Right before serving, garnish both the chorizo mixture and the black beans with some chopped cilantro.

To serve, dish out the polenta, the black beans and the chorizo mixture onto plates. Top with a dollop of fresh salsa and some corn crackers or tortilla chips for some crunch and for scooping.

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