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May 6, 2008 07:37 AM

Complete My Black Bean Dish

Out of sheer boredom, I poured into my slow cooker:

2 cans of black beans (undrained)
2 small chorizo (chopped)
chopped onion & garlic
cumin, red pepper
1.5 cups homemade chicken stock

It smelled and tasted pretty good. I put it in the fridge to separate some of the fat, though I haven't scraped the fat out yet.

Any thoughts on what I should do with it? Puree it w/ immersion blender for soup (and if so, while heated or cold)? Refry them? Any other thoughts?

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  1. The ingredients sound great; you could eat as is, puree, or puree and refry; but why did you slow cook beans from a can?

    3 Replies
    1. re: Sam Fujisaka

      eh, because i didn't have any fresh ones and i was heading out all day.

      1. re: gangly handful

        But I think I would have sauteed onions, garlic, and sliced sausages, getting rid of the grease, and then combined and heated the ingredients for 10 minutes--done!

        1. re: Sam Fujisaka

          Hmmm....excellent suggestion. I actually made a variation of that a few weeks ago (hence the leftover sausages) and it was fantastic on flour tortillas with some mexican cheese and fresh guac. I cooked the beans til they broke down some but not a full refry.

    2. I just saw a recipe for bean sandwiches... where I can't remember. But smooshing them coarsley, then spread on a hearty roll (not sourdough) add some cheese, top with more fresh red onion, run under the broiler, and then finish with cilantro (and whatever else you fancy).
      I might grill the bread first for a nice crunch too. mmm!

      5 Replies
      1. re: chef chicklet

        I think you are describing a Mollete.... I like mine with some well fried greens on their as well.

        1. re: Eat_Nopal

          The recipe I saw, they were served open-face? Which sounds so delicious to me.
          I would like to make this. I'm going to the farmers market on Sat, and also have acess to some excellent Mexican mercados. What greens should I get? The recipe I saw if I recall, used two cheeses, the nice melting one, and then topped with the crumbly pungent one (sorry! I get the Queso fresca, and the farmers cheese confused!) Anyway also, the recipe used the regular pintos and they were refried with lard (the usual prep). I thought black beans would be good as well. Do you use refried beans? Sorry for all the questions! But if anyone would know, you would!

          Man I am thinking that a semi hard crusted roll split (sort of like the torpedo shaped Portugese rolls) soft in the middle browned with olive oil then made up with the above, and then ran under the broiler scream my name!

          I think I saw the recipe in one of my old Gourmet or Bon Apetit mags....

          I just found this on Epicurious, not certain that this is it, but it sound good too!

          oh it wouldn't let me get the page, but just type in Mexican Sandwiches.

          1. re: chef chicklet

            Beans... Refried Pintos or Black are both common in their respective regional strongholds (slicker places will do Ibes which is kind of like a Navy bean with bone marrow).

            Bread.... Bolillo is the typical... and yes it is similar to a crusty Portugese roll

            Greens... Quintoniles / Amaranth Greens if you want to be real traditional... but Chard, Spinach & Watercress are all very common in Mexico (in fact they are probably more commonly consumed than the native wild greens in the urbs).

            1. re: Eat_Nopal

              Thanks, I'm not sure I can get traditional greens here. But we do have a large Hispanic community (where the food is the best ever!) and nice Mexican markets with butchers, and always plenty of produce. (truly one of the nice things about living here) Actually if you go to any ethnic restaurant here, you'll get great food.
              thanks for the tips!!

              1. re: chef chicklet

                I just realized you are in the Bay Area... I have no doubt you can find traditional greens there... if you have a problem come on up to Santa Rosa... if its a longer drive than your used to... maybe can do a Chowdown to make it worth your well.

                BTW... just ask for Quelites at your local Mexican market... and they will show you to which ever wild greens have been harvested.

      2. How about re-heating as is, and finishing with the juice of a lime or two and plenty of chopped coriander (cilantro?). This really comes from Nigella Lawson (google: cuban cure nigella). I think I would have drained and rinsed the beans though.

        1. Sounds yummy! I am a rice freak so would just put it over some white or brown rice, top with some cheese, tortilla chips, cilantro, avacado, sour cream, hot sauce.

          1 Reply
          1. re: jodymaryk

            I'm with you. Black beans and rice is a perfect combination

          2. I would grill a sweet potato, dump your fabulous black bean mixture over it, and crumble some goat cheese or feta on top.