Spicy black beans with chorizo and jalapeños from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 81) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Lindalib on October 04, 2013

    We liked this one. Didn't bother with the rice, but did serve it with fried eggs on top.

  • Breadcrumbs on April 28, 2012

    p. 81 Another tasty weeknight dish from Ms Clark. Prep is indeed quick and easy. In addition to the red pepper and jalapeno pepper I tossed in a poblano. I didn’t need to add any hot sauce as my chorizo was very spicy. I served this over steamed brown rice and opted to go with the egg but, to save having to dirty another pot, I just poached my eggs right amongst the beans. While there wasn’t much liquid, there was just enough for poaching. I liked this dish, mr bc LOVED it. Photos here: http://chowhound.chow.com/topics/841840#7303498

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