The Chef sent me this recipe months ago, and it stalled out in my Inbox because black beans – or beans of any kind, really – often bore the crap out of me.
But the more I started looking at it, the more intrigued I became. The Mexican seasonings, the chorizo, and the suggestion that you serve it alongside quail – arguably the most adorable and delectable of tiny game birds – finally changed my mind.
The Chef also mentioned this is one of his favorite recipes from the CIA Cookbook, and whether that means “Central Intelligence Agency” or “Culinary Institute of America” to you, it’s pretty badass either way.
1 lb dried black beans
4 cups chicken broth
1 cup chorizo sausage
2/3 cup yellow onion, diced medium
2 tbsp garlic, minced
1 jalapeno, stemmed, seeded, and minced
1 tsp ground cumin
1 tsp chili powder
1 egg, lightly beaten
2 tbsp chopped cilantro
1 1/2 tbsp lime juice
1 tsp salt
1/2 cup cornmeal
- Soak bean overnight in enough cold water to cover them by 3 inches.
- Drain beans, place in a pot, and add the chicken broth. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, about 45 minutes. Drain.
- Cook the chorizo over medium heat in a saute pan until the fat is rendered and the chorizo is slightly crispy. Add onions, garlic and jalapeno, and saute until golden brown, about 8 to 10 minutes.
- Add the cumin and chili powder and saute until fragrant. Remove from heat and allow mixture to cool.
- Combine beans, chorizo mixture, egg, cilantro, lime juice and salt. Mix well, mashing some of the beans to help keep the cake together.
- Form the mixture into 16 cakes, about 2 inches in diameter and 1/2 inch thick. Dust the cakes lightly with cornmeal.
- Preheat nonstick skillet to medium heat. Cook the cakes until heat through, about 4 to 6 minutes. The Chef says you’re gonna have to work in batches here, so be prepared to move quickly.
Serve these immediately (because these suckers are best hot), preferably with grilled quail and Coffee BBQ Sauce.
Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)
It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!
In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).
This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)
2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste
- Preheat the oven to 415.
- Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
- Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
- Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
- Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!
This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.
I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?
First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.
That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.
And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.
Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste
- Rinse black beans in cold water.
- In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
- Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
- Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
- Season to taste and top each bowl of soup with Chipotle Cream.
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro
- Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)
I’m not usually a fan of beans in general, but all these fixins make for a tasty delight. Plus Carol’s directions included the line “hot and bubbly” and who among us would not want to eat something like that? Or even just be called that for that matter. If I ever become famous enough to create a self-indulgent perfume line, you better believe that will be its name.
1 15 oz. can of black beans
1 tablespoon chopped fresh jalapeno pepper
1-2 spring unions*, chopped (Carol usually adds more)
¼ cup of sour cream
½ teaspoon of salt
2 tablespoons of salsa (or Rotel with a little bit of juice)
1 ¼ cups of grated Monterey Jack cheese or mild cheddar cheese
freshly ground pepper
- Preheat oven to 350.
- Drain beans and discard juice
- Mash beans with a fork, leaving some chunks. (do not use food processor)
- Add remaining ingredients, reserving a ¼ cup of cheese
- Pour into a one quart baking dish and sprinkle with remaining cheese. (You can do everything up to this point and then refrigerate until party time if you’re the planny type.)
- Add tomato and bake for 20-30 minutes or until hot and bubbly!
* I left this in the ingredient list because I love that Carol spelled “onion” that way. It’s so krunk. She’s like a rapper. Oh and a spring onion is a fancy word for scallion which is a fancy word for green onions. That clear everything up? Great.