Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chorizo Sausage Congris




Source of Recipe


Wolfe's Of New Orleans


List of Ingredients




1/2 pound Chorizo sausage
1 small yellow onion, diced
1 tablespoon chopped garlic
2 tablespoons sliced fresh green onions
2 1/4 cups steamed rice
1 1/4 tablespoons rough-chopped Cilantro
2 cups black bean puree (see below)
3/4 cups diced fresh tomatoes
salt and pepper to taste

Recipe



Render Chorizo sausage until brown. Add onions, garlic and green onions. Cook until yellow onions are translucent. Add steamed rice and saute three to four minutes. Add Cilantro, black bean puree and tomatoes. Cool for four to five minutes and season with salt and pepper.

Cilantro Black Bean Puree:

Ingredients:

1 pound dry black beans
3/4 medium-sized onions
1 tablespoon chopped garlic
1 1/2 bay leaves
2 diced ribs of celery
1/2 cup concasse
1 jalapeno, minced
1/2 teaspoon ground black pepper
1 cup picked cilantro
1 cup crab stock
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin

Directions:

Cover with water and simmer until beans are very tender. Reserve one quarter of the beans and puree the rest. Fold the whole beans into puree.