James's Chorizo Dip
1 tablespoon olive oil
4 ounces finely chopped chorizo sausage
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 15 1/2 to 19 ounce cans pinto beans
1 canned chipotle chile en adobo, minced
salt to taste
1/2 cup sour cream, for garnish
chopped cilantro, for garnish
tortilla chips
corn chips
Tex Mex Sauces
Combine the chorizo and oil in a medium skillet. Cook over medium heat, stirring
often, until the chorizo is browned, about 7 minutes. Using a slotted spoon,
transfer the chorizo to paper towels, leaving the fat in the pan. Add the onion
and red pepper to the skillet. Cook over medium heat, stirring often, until the
red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and
stir until the garlic is fragrant, about 1 minute. Add the beans with their
canning liquid and the chipotle pepper. Bring to a simmer, stirring often.
Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to
food processor and puree. Stir back into skillet, with the cooled chorizo.
Transfer to a medium bowl and cool. Season with salt. Cover and refrigerate
until chilled, at least 2 hours and up to 2 days. If the chilled dip is too
thick, stir in some water or broth. To serve, transfer to a serving bowl. Top
with the sour cream and sprinkle with the cilantro. Serve chilled or at room
temperature. Serve with tortilla chips and corn chips. Makes about 2 1/2 cups.
Love is life. All,
everything that I understand, I understand only because I love.