PCC Chorizo con Frijoles Negros

PCC Chorizo con Frijoles Negros

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  • 1 tablespoon olive oil
  • 1/2 cup diced onions
  • 1 green bell pepper, diced
  • 3/4 pound chorizo sausage
  • 24 ounces canned black beans, rinsed and drained
  • 1 1/4 cups chicken broth
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped cilantro


Heat oil in a large sauté pan over medium heat. Add onions, bell peppers and chorizo, cooking until vegetables are tender and chorizo is cooked through, 7 to 10 minutes. Drain off fat, if desired.

Add beans, broth, garlic, salt, cumin, paprika, coriander and red pepper flakes; bring to a simmer. Cook, stirring occasionally, until heated through and flavors are combined, 10 to 15 minutes.

Garnish with cilantro just before serving.

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