Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Spicy Black Beans with Chorizo



Posts : 16618
Thanked : 807
Join date : 2013-01-12

Spicy Black Beans with Chorizo

Post by Lobo on Fri 08 Jan 2016, 10:40 pm

Spicy Black Beans with Chorizo

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 to 6
Chorizo lends deep flavor to these nourishing beans, perfect for spooning alongside Mexican-inspired breakfast dishes such as huevos rancheros. The beans are also great on their own, topped with sour cream or shredded Cheddar cheese and accompanied by warm tortillas.

  • Printer Friendly Version


  • 1 Tbs. olive oil
  • 4 oz. (125 g) fresh Mexican-style chorizo sausage, casings removed
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño chile, seeded and minced
  • 1 garlic clove, minced
  • 2 cans (15 oz./485 g each) black beans, drained and rinsed
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • 3 Tbs. chopped fresh cilantro or oregano
  • Sour cream for serving (optional)


In a saucepan over medium-high heat, warm the olive oil. Add the chorizo and cook, breaking up the chorizo with the side of a spoon, until it begins to brown, about 8 minutes.

Add the onion, bell pepper, jalapeño and garlic, and reduce the heat to medium. Cook, stirring frequently, until the onion is tender, about 5 minutes. Add the beans and broth. Bring to a simmer. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 15 minutes.

Using the side of a large spoon, crush some of the beans in the saucepan to thicken the juices. Stir in 2 Tbs. of the cilantro. Spoon onto plates or into bowls and garnish with the remaining 1 Tbs. cilantro and a dollop of sour cream. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)

    Current date/time is Wed 26 Oct 2016, 4:13 pm