Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.
Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.
Good rice and beans dish. I used canned beans (about 1/2 to 2/3 of a 26-oz can, but next time might try the entire can). Rinsed/drained the beans and simmered them in 1 cup water. I liked the yellow rice, and Spanish chorizo is always amazing.
We absolutely love this! You have to use the Spanish chorizo instead of Mexican, its more like pepperoni than crumbled sausage. However, we actually leave the meat out to be a little healthier and its still yummy. I cheat and use packaged yellow rice mix, its so much faster and you don't have to buy tumeric, and sometimes I'll use canned black beans instead of cooking dry beans--rinse then cook in 4 cups of water for 20 minutes with the seasonings. I add oregano to the beans, and squeeze a little lime on top of the dish. We have this a couple of times a month!
I'm not really sure what the other reviewers liked so much about this recipe. I felt like the bean mixture was lacking in flavor and the chorizo didn't really bring anything to it like I would have hoped. I love chorizo and DH even commented that we should have saved it for breakfast tacos because we rarely eat it and you couldn't taste it in this dish. Definitely very colorful and had lots of veggies so it was fresh and pleasant to eat, just nothing special. Brown rice is an easy substitute for the long grain white which is a plus. I won't be making this again, there are better bean and rice recipes out there.
This is another amazing recipe. My BF and I love this dish, and I am planning on making it again for company this Thursday. Here are my little tweaks that made the meal:
1. I soaked my black beans overnight and boiled them separately while I was doing the prep work. Doing that cut the cook time to a little over 60 minutes as I didn't have to simmer the dish for 2 1/2 hours.
2. I used a pork chorizo that ends up crumbled instead of sliced. I think this really brought out the flavor in the entire dish. It helped to season the pan before I added the beans.
3. I also used wild rice instead of long grain. Right before it was through steaming I added a pinch of parm cheese to it. This gave the rice a slightly creamy texture to the meal.
4. Next time I am going to add chopped tomatillos to the chopped tomatoes. I think it will give it a little most zest.
Definitely should have converted to a crockpot recipe
This would have been so easy to convert to a crockpot, and I regret not doing it. I had to substitute pepperoni for the spanish chorizo because I couldn't find it. So, I would plan ahead a bit more next time, soak overnight, saute the chorizo in the morning, throw the chorizo and the beans in the crockpot on low while I'm at work, then follow the recipe (after the simmering beans step) to complete the dish. Not sure if the chorizo would be good after that long in the crockpot, so if that doesn't work out, next time I'll cook just the beans in the crockpot, then add them to the sauteed chorizo. Obviously, I wouldn't cook the chorizo and beans for long, maybe 20 minutes to infuse flavor, then follow the rest of the recipe.
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