by kirra » Sun Jun 28, 2009 6:25 pm
Heirloom Beans with Chorizo & Sour Cream
Ingredients:
1 lb. dried heirloom beans, preferably Yellow Indian Woman or Anasazi*
4 tbsp. extra-virgin olive oil or vegetable oil
1 large onion, minced
4 cloves garlic, minced
2 bay leaves
Kosher salt
1 lb. fresh Mexican chorizo
1/2 cup sour cream or Mexican crema
Liquid hot sauce to taste
1/2 cup coarsely chopped cilantro
Preparation:
Soak the beans overnight in water to cover generously. Drain.
In a large, heavy pot, heat the oil over moderate heat. Add the onion and garlic and sauté until softened, about 10 minutes. Add the beans, 6 cups water and the 2 bay leaves. Bring to a simmer, then cover partially and adjust the heat to maintain a gentle simmer.
Cook until the beans are tender, 45 minutes or more, depending on their age. Season with salt and let cool in the liquid. Remove the bay leaves. The beans can be prepared up to this point 1 day ahead and refrigerated.
At serving time, reheat the beans gently. Remove the chorizo from its casing and put it in a large skillet. Break it up with a fork and cook over moderate heat, stirring, until it is hot throughout.
Whisk the sour cream until smooth, then whisk in hot sauce to taste. Transfer to a clean squeeze bottle if you have one; alternatively, whisk enough water into the sour cream to make it thin enough to drizzle.
Divide the beans and broth among eight warm bowls. Top each portion with some hot chorizo, dividing it evenly. Drizzle with sour cream and scatter cilantro over the top. Serve immediately. Serves 8.
[b][size=150]Heirloom Beans with Chorizo & Sour Cream[/size]
Ingredients:
[/b]
1 lb. dried heirloom beans, preferably Yellow Indian Woman or Anasazi*
4 tbsp. extra-virgin olive oil or vegetable oil
1 large onion, minced
4 cloves garlic, minced
2 bay leaves
Kosher salt
1 lb. fresh Mexican chorizo
1/2 cup sour cream or Mexican crema
Liquid hot sauce to taste
1/2 cup coarsely chopped cilantro
[b]Preparation:[/b]
Soak the beans overnight in water to cover generously. Drain.
In a large, heavy pot, heat the oil over moderate heat. Add the onion and garlic and sauté until softened, about 10 minutes. Add the beans, 6 cups water and the 2 bay leaves. Bring to a simmer, then cover partially and adjust the heat to maintain a gentle simmer.
Cook until the beans are tender, 45 minutes or more, depending on their age. Season with salt and let cool in the liquid. Remove the bay leaves. The beans can be prepared up to this point 1 day ahead and refrigerated.
At serving time, reheat the beans gently. Remove the chorizo from its casing and put it in a large skillet. Break it up with a fork and cook over moderate heat, stirring, until it is hot throughout.
Whisk the sour cream until smooth, then whisk in hot sauce to taste. Transfer to a clean squeeze bottle if you have one; alternatively, whisk enough water into the sour cream to make it thin enough to drizzle.
Divide the beans and broth among eight warm bowls. Top each portion with some hot chorizo, dividing it evenly. Drizzle with sour cream and scatter cilantro over the top. Serve immediately. Serves 8.