Mexicajun Dishes - Frijoles and Rice with Chorizo

A spicey take on an all-time classic.


Frijoles and Rice with Chorizo

· 1 pound red kidney beans, dry
· 1 large onion, chopped
· 1 bell pepper, chopped
· 5 ribs celery, chopped
· 3-6 garlic cloves
· 1 large smoked ham hock
· 1 1/2 pounds sliced dry chorizo
· 1/2 to 1 tsp. dried thyme leaves, crushed
· 1 or 2 bay leaves
· 1 Tabasco sauce (to taste)
· 1 t chipotle sauce
· A few dashes Worcestershire sauce
· Salt to taste
· Fresh Chorizo patties, pan-fried.
· Pickled onions (optional)


This recipe is SOO much better if prepared in a clay pot. Well worth the effort

Soak beans at least 2 hours. Drain and add fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain and save liquid .
Sauté the trinity ( chopped onions, celery, bell pepper) until the onions turn translucent. Add the garlic and chorizo and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, seasonings, chipotle sauce and just enough of the saved liquid to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

Serve over hot white long-grain rice, and grilled sausage on the side and pickled onions with crusty bread.


Y-uuuuumh…