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