A real, juicy sausage can be a good thing. And I’m talking real sausage. Not a hot dog, not those wieners sold on the street, not even the packaged stuff from the store. But a real freshly sausage made from the ingredients that are actually supposed to be in sausage…y’all know what I mean. And so when you have sausage made from high quality ingredients, it turns out to be a tremendous flavor enhancer. In other words, it goes a long way. Just to give you an example, it dresses up beans and other side dishes and transforms them into something delicious. Excited? I am!
- 2 x 15 oz cans of organic black beans (great source of slow release carbs)
- 1 peeled onion chopped (about 2 cups)
- 2 teaspoon dried oregano (preferably Mexican)
- 2 tablespoons extra virgin olive oil
- 3 links fresh chorizo sausage (6 to 7 ounces casings removed)
- 2 tablespoons finely chopped fresh cilantro plus additional for garnish
- 4 garlic cloves, minced
- 2 teaspoons minced seeded jalapeno or chile pepper
- 1 teaspoon ground cumin
What you need to do:
Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo, break it up with the back of a spoon, and cook for 4 to 5 minutes until nicely browned. Using slotted spoon, transfer the chorizo to a small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.
Serve with a dollop of sour cream (plain whole milk yogurt), fresh chopped cilantro, and a squeeze of lime
NOTE: this dish tastes even better on day 3!
Prep time: 10 min; Cooking time: 20 min
Nutrition: 335 calories, high fiber, high protein, blood sugar balancing carbs
Adapted with changes from http://www.epicurious.com