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Monday, March 7, 2011

Cavatappi With Chorizo and Black Beans

Here is another recipe.  I don't use the chorizo.  I make this into a vegetarian dish.  It's delicious either way.

3 tablespoons cooking oil
1 onion, sliced thin
2 cloves garlic, chopped
1/2 teaspoon dried oregano
3/4 teaspoon chili powder
1/2 pound cured chorizo or other spicy hard sausage (I don't use)
1 tablespoon tomato paste
1 cup canned low-sodium chicken broth or homemade stock
1 cup canned black beans, drained and rinse (I use the entire can)
1 tablespoon lime juice
1 teaspoon salt
1/2 pound cavatappi (you can use elbow macaroni)
1/3 chopped fresh parsley

In a large frying pan, heat the oil over moderately low heat.  Add the onion and saute until it begins to soften, about 3 minutes.  Stir in the garlic, oregano, and chili powder and cook, stirring, for 2 minutes.
Add the chorizo, tomato paste, and broth to the pan and stir.  Bring to a simmer and cook, stirring occasionally, until it slightly thickens, about 3 minutes.  Add the black beans, the lime juice, and the salt and remove the pan from the heat.
In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes.  Drain, toss with the sauce and parsley. 



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