Mexican Beans with Chorizo (SoyRizo) and Greens (Frijoles con Chorizo y Espinacas o Acelgas): SoyRizo Strikes Again!

Holy Frijoles! Beans are the theme at I Heart Cooking Clubs this week. I loves me some beans--especially creamy slow-cooked pinto beans--but, soaking and long cooking times didn't fit into my week. Instead, I opted to use up my other half-package of SoyRizo from last week's Zucchini-Mushroom Tacos with Chorizo and make a veggie version of Rick's Mexican Beans with Chorizo (SoyRizo) and Greens (Frijoles con Chorizo y Espinacas o Acelgas from Mexican Everyday. Quick to the table with canned black beans, it's a  stew-like dish that is excellent scooped up in warm tortillas

Rick Bayless says, "When asked what I crave most when traveling in countries other than Mexico, my response is immediate: Beans. I know that the lowly bean may sound to some like an unlikely candidate to inspire cravings, but it's been a staple in my diet since childhood. ... Chiles add seduction for me--especially smoky chipotles or deep, rich anchos. Add greens and fresh cheese, and I've got a meal that's thoroughly captivating. Add chorizo and, well, I'm in fantastyland."  

Mexican Beans with Chorizo (SoyRizo) and Greens 

(Frijoles con Chorizo y Espinacas o Acelgas)

From Mexican Everyday by Rick Bayless
(Serves 4)

8 -12 oz fresh Mexican chorizo sausage, casing removed (I used SoyRizo)
10 oz cleaned young spinach (about 10 cups) OR one 12-ounce bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips (about 8 cups)
2 (15 oz) cans black beans, drained OR 3 1/2 cups home-cooked black beans, drained
1-2 canned chipotle chiles en adobo, stemmed, seeded, and finely chopped
salt
1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
1/2 cup chopped green onions or thin-sliced red onion, for garnish

In a medium-large heavy pot, preferably a Dutch oven, cook the chorizo over medium heat, stirring regularly and breaking up clumps, until lightly browned and thoroughly done, about 8 to 10 minutes.

While the chorizo is cooking, place the spinach or Swiss chard in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high until completely wilted, usually about 2 minutes for spinach, 3 minutes or so for the Swiss chard. Uncover the bowl and set aside.

When the chorizo is ready, add the beans, chopped chipotles and 1.5 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon, depending on the saltiness of the of the chorizo and beans. Add the wilted and greens and let the mixture return to a boil.

Ladle into bowls and serve, passing the cheese and onion for each person to add al gusto.

Notes/Results: One tasty bowl of beans. Earthy, slightly smoky with a good kick of spice. Once again I was delighted with what the SoyRizo did to the dish--both the texture and flavor were identical to the meat version. Rick does give a vegetarian variation with onion and garlic, but the soy-based chorizo is fun. The cheese (I used goat cheese), adds a creamy and tangy contrast. I really enjoyed this easy recipe. The only downside was that I just made a half-batch because the leftovers were great too. I will make this again.

You can see the bean dishes of the other IHCC participants by going to the post and following the links.