Serves a Crowd


December 30, 2009
0 Ratings
  • Serves 10
Author Notes

It is freezing in the wine country and I am sitting near a palm tree on Maui. This recipe is a simple recipe for beans with a little tropical twist. The best beans to use are Rancho Gordo Beans from the Napa Valley (I brought my own over here). They are the very best and freshest that I have ever tasted...Thomas Keller's own favorite beans that he uses.(Can be ordered online at I used Rio Zappa beans, but if you want you can substitute pintos instead. Mahalo (Sorry, I am using a laptop here that is not compatible with my camera...this pic was already on it me the beans look delicious) —dymnyno

What You'll Need
  • 2 cups Rio Zappo beans(or pinto beans)cooked and drained
  • 2 cups tomatoes whole canned
  • 2cups onions, med chop
  • 3 garlic cloves, minced
  • 12 oz pork chorizo, casing removed
  • 2 cups tangerine juice
  • cilantro
  • 1 teaspoon cumin
  • wedges of lime
  1. Saute the chorizo in a large pot until it starts to brown
  2. Add onions and cook until translucent
  3. Add the garlic and sautee
  4. Add the cooked beans
  5. Add about 2 cups of canned tomatoes, then add the cumin
  6. Add 2 cups of tangerine juice
  7. Cook over low heat for about 30 to 40 minutes.
  8. Garnish with cilantro
  9. Serve with a squeeze of lime.
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