Spicy Black Beans with Chorizo

Chorizo lends deep flavor to these nourishing beans, perfect for spooning alongside Mexican-inspired breakfast dishes such as Texas-Style Migas with Ranchero Sauce or Chilaquiles with Tomatillo Salsa and Eggs. The beans are also great on their own, topped with sour cream or shredded Cheddar cheese and accompanied by warm tortillas.

Spicy Black Beans with Chorizo

1 Tbs. olive oil

4 oz. (125 g) fresh Mexican-style chorizo sausage, casings removed

1 yellow onion, chopped

1 red bell pepper, seeded and diced

1 jalapeño chile, seeded and minced

1 garlic clove, minced

2 cans (15 oz./485 g each) black beans, drained and rinsed

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

3 Tbs. chopped fresh cilantro or oregano

Sour cream for serving (optional)

In a saucepan over medium-high heat, warm the olive oil. Add the chorizo and cook, breaking up the chorizo with the side of a wooden spoon, until it begins to brown, about 8 minutes.

Add the onion, bell pepper, jalapeño and garlic, and reduce the heat to medium. Cook, stirring frequently, until the onion is tender, about 5 minutes. Add the beans and broth. Bring to a simmer. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 15 minutes.

Using the side of a large spoon, crush some of the beans in the saucepan to thicken the juices. Stir in 2 Tbs. of the cilantro. Spoon onto plates or into bowls and garnish with the remaining 1 Tbs. cilantro and a dollop of sour cream. Serve immediately. Serves 4 to 6.

Find more great recipes for sunrise specialties in our book
Williams-Sonoma Breakfast Comforts, by Rick Rodgers.