This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Peruano Beans with Chorizo, Shrimp and Chipotle Peppers
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- #30176
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1/2 pound Peruano beans, uncooked
4 ounces chorizo sausage (ground chorizo works also)
1 tablespoon corn or vegetable oil for sauteing
1/2 cup yellow onion, diced
1 teaspoon garlic, minced
1/2 cup sweet corn, fresh cooked or frozen
3 Roma tomatoes, seeded and diced
1/2 chipotle pepper in adobo sauce, diced small (add more for more heat)
1/4 pound medium shrimp, shelled and deveined
1/2 cup fresh cilantro, chopped
directions
Cook Peruano beans according to package directions using chicken or vegetable stock, set aside and cool. Slice chorizo and fry until cooked through. Reserve.
Heat oil in large pot, saute garlic and onion until the onion is translucent. Stir in corn, tomatoes and chipotles and continue to saute for another 2 minutes while stirring.
Add shrimp and continue to heat until shrimp are opaque. Serve garnished with chopped cilantro.
added by
recipeway
nutrition data
214 calories, 8 grams fat, 23 grams carbohydrates, 13 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more sausage recipes
reviews & comments
November 24, 2012
Loved this. Totally modified the recipe. - I used organic country sausage instead of chorizo - I used the entire 7oz. can of chipotle peppers and juice--but I zipped it through my food processor first and added a touch of red wine - I used a can of petite cut fire roasted tomatoes with juice - I served it on a smash of one-bite potatoes (in purple, red, and yellow) - I salted with a jalepeno and smoked salt. My family is from Peru, so we can't stick to a recipe to save our lives. This was a great one to play with! XO! Sylvia
November 1, 2012
This is my go to recipe, we use soy chorizo and double up the beans. The recipe is definitely spicy but you didn't think a dish with both "chorizo" and "chipotle" would be tame did you? try this, i promise if you follow the SIMPLE recipe, you will not be disappointed. also makes a wonderful burrito filling.
September 25, 2007
Delicious!!! Instead of chorizo, i substituted for some chicken sausage...and i toned down the chipotle because it was a bit spicy...but otherwise very very good!