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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 Ranchogordo.com). 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 ...trust me the beans look delicious) —dymnyno
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
1 teaspoon cumin
wedges of lime
- Saute the chorizo in a large pot until it starts to brown
- Add onions and cook until translucent
- Add the garlic and sautee
- Add the cooked beans
- Add about 2 cups of canned tomatoes, then add the cumin
- Add 2 cups of tangerine juice
- Cook over low heat for about 30 to 40 minutes.
- Garnish with cilantro
- Serve with a squeeze of lime.
- This recipe was entered in the contest for Your Best Recipe for Beans