I love this meal - we make it a lot and serve it over brown rice on normal feed days.
http://caloriecount.about.com/black-bea ... e-r1246811
1 TBSP Peanut Oil
250g Chicken Sausage - mexican chorizo style (not smoked)
1.5 cup, chopped Onions
1.5 cup, chopped Peppers, Sweet, Green
4 clove Garlic, finely minced
3 cup Black Beans Drained and Rinsed
1 cup, chopped Carrots
1 cup, diced Celery
Directions
In a dutch oven, heat the oil and then crumble the sausage in the oil and saute. I use a raw (not smoked) mexican style chicken chorizo from Whole Foods - you could make your own in a food processor with raw chicken and spices (recipe linked below). When the meat is browned remove it from the pan and set aside. Throw the onions into the drippings and saute on medium heat. Once they are translucent, add the minced garlic. Once the garlic is fragrant (30 seconds or so), add the peppers and celery. Let soften over medium heat for about 10 minutes or as long as necessary. add carrots and seasoning. I use about a tablespoon or more of Arizona Dreaming spice blend (linked below) and 1 tsp cumin. Arizona Dreaming contains: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring. - so use a little of what you have on hand.
Once the spices are in, add your rinsed and drained black beans and your chopped carrots, and just enough veggie or chicken broth to barely cover. Simmer for about 40 minutes and adjust seasonings. If the liquid is too thin, I like to go at it with a potato masher for a minute. Mashing up a few of the beans will thicken the sauce nicely.
Read more: http://caloriecount.about.com/black-bea ... z2Hfla3rvT
I just ran it through caloriecount and found it's a perfectly reasonable fast day dish as well!
This spice blend that I use really makes the dish stand out - it's gorgeous
http://www.penzeys.com/cgi-bin/penzeys/ ... aming.html
If your market doesn't have chicken chorizo, here is a recipe for making it at home. I would use chicken breasts instead of Pork, but perhaps it doesn't matter: http://homesicktexan.blogspot.com/2009/ ... orizo.html. I use about 1/2 pound of sausage per recipe. There's no fat added, just a bit of vinegar and spices.
http://caloriecount.about.com/black-bea ... e-r1246811
1 TBSP Peanut Oil
250g Chicken Sausage - mexican chorizo style (not smoked)
1.5 cup, chopped Onions
1.5 cup, chopped Peppers, Sweet, Green
4 clove Garlic, finely minced
3 cup Black Beans Drained and Rinsed
1 cup, chopped Carrots
1 cup, diced Celery
Directions
In a dutch oven, heat the oil and then crumble the sausage in the oil and saute. I use a raw (not smoked) mexican style chicken chorizo from Whole Foods - you could make your own in a food processor with raw chicken and spices (recipe linked below). When the meat is browned remove it from the pan and set aside. Throw the onions into the drippings and saute on medium heat. Once they are translucent, add the minced garlic. Once the garlic is fragrant (30 seconds or so), add the peppers and celery. Let soften over medium heat for about 10 minutes or as long as necessary. add carrots and seasoning. I use about a tablespoon or more of Arizona Dreaming spice blend (linked below) and 1 tsp cumin. Arizona Dreaming contains: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring. - so use a little of what you have on hand.
Once the spices are in, add your rinsed and drained black beans and your chopped carrots, and just enough veggie or chicken broth to barely cover. Simmer for about 40 minutes and adjust seasonings. If the liquid is too thin, I like to go at it with a potato masher for a minute. Mashing up a few of the beans will thicken the sauce nicely.
Read more: http://caloriecount.about.com/black-bea ... z2Hfla3rvT
I just ran it through caloriecount and found it's a perfectly reasonable fast day dish as well!
This spice blend that I use really makes the dish stand out - it's gorgeous
http://www.penzeys.com/cgi-bin/penzeys/ ... aming.html
If your market doesn't have chicken chorizo, here is a recipe for making it at home. I would use chicken breasts instead of Pork, but perhaps it doesn't matter: http://homesicktexan.blogspot.com/2009/ ... orizo.html. I use about 1/2 pound of sausage per recipe. There's no fat added, just a bit of vinegar and spices.
