One-Pan Fresh Chorizo with Sweet Potato and Black Beans
By Kelly SongPublished on January 2, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Use the greater amount of chipotle chile for a spicier dish.
Instructions
- Combine crema, lime zest and juice, and ¼ teaspoon salt in small bowl; set aside.
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on 2 sides, about 5 minutes; transfer to plate. Add onion, poblanos, and ¼ teaspoon salt to fat left in pot and cook until softened and lightly browned, 5 to 7 minutes. Stir in chipotle, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in sweet potatoes, broth, and remaining 1¾ teaspoons salt, scraping up any browned bits, and bring to simmer. Cover; reduce heat to medium-low; and simmer until potatoes are tender, 10 to 12 minutes.
- Stir in beans and nestle chorizo and any accumulated juices into pot. Cover and simmer until chorizo registers 160 degrees, 5 to 7 minutes, flipping each link halfway through cooking; transfer links to plate as they finish cooking.
- Simmer bean mixture, stirring constantly, until slightly thickened, about 1 minute. Slice chorizo on bias, about 1 inch thick. Divide bean mixture among serving bowls and top with sliced chorizo. Dollop with crema mixture and sprinkle with cilantro. Serve.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Whole links of fresh Mexican chorizo (a sausage made from a combination of ground pork, chiles, vinegar, and spices) are the centerpiece of this hearty one-pot meal, which draws flavor inspiration from the Mexican pantry. To make the dish, we started by searing the chorizo sausage links in a Dutch oven to promote browning. Then we removed the chorizo to make way for a rich, smoky combination of poblano peppers, onions, garlic, cumin, and chipotle chile. Next, we added diced sweet potatoes and simmered them in broth to absorb the porky flavors. We stirred in black beans to warm through and returned the sausages to the pot to fully cook. Finally, we removed the sausages and stirred the vegetables thoroughly, allowing the starches from the sweet potatoes and black beans to thicken the liquid and create a luxurious base. We ladled the vegetable mixture into bowls and topped each portion with the chorizo (sliced to make it bowl-friendly), homemade lime crema, and fresh cilantro leaves.
Before You Begin
Use the greater amount of chipotle chile for a spicier dish.
Instructions
- Combine crema, lime zest and juice, and ¼ teaspoon salt in small bowl; set aside.
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on 2 sides, about 5 minutes; transfer to plate. Add onion, poblanos, and ¼ teaspoon salt to fat left in pot and cook until softened and lightly browned, 5 to 7 minutes. Stir in chipotle, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in sweet potatoes, broth, and remaining 1¾ teaspoons salt, scraping up any browned bits, and bring to simmer. Cover; reduce heat to medium-low; and simmer until potatoes are tender, 10 to 12 minutes.
- Stir in beans and nestle chorizo and any accumulated juices into pot. Cover and simmer until chorizo registers 160 degrees, 5 to 7 minutes, flipping each link halfway through cooking; transfer links to plate as they finish cooking.
- Simmer bean mixture, stirring constantly, until slightly thickened, about 1 minute. Slice chorizo on bias, about 1 inch thick. Divide bean mixture among serving bowls and top with sliced chorizo. Dollop with crema mixture and sprinkle with cilantro. Serve.
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