You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party!
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced Spanish chorizo
- 1 1/2 cups chopped onion
- 1 jalapeño pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 5 garlic cloves, minced
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup chopped seeded tomato
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
Preheat your oven to 435 degrees. Heat a large saute pen over medium-high heat and add the olive oil to the pan. add the chorizo and cook for 2 minutes.
Remove the chorizo from the pan, trying to leave some of the oil in the pan. Add the onion and jalapeno and cook for 4 minutes, stirring occasionally.
Add the salt, cumin, and garlic and cook for 1 minute, stirring constantly.
Stir in the chicken broth and beans, bring to a boil. Cook for 5 minutes.
Using a fork, mash some of the mixture until you get your desired consistency (I mashed about half of it so that there were still some solid beans). Spoon into a baking dish.
Top with chorizo,
tomatoes,
and cheese.
Bake at 425 degrees for 30 minutes.
Top with green onions. Serve with assorted crackers.
I made this last night for a friend’s birthday party and everyone really liked it! I was a little afraid the tomatoes would get mushy after being in the oven but they kept their shape.
This dish has some heat to it so if you’re not a big fan, you may have to adjust it down a bit. This is also a great dish to bring to someone’s house. I made it, took it out of the oven, let it sit for 15 minutes, covered it in tin foil, traveled to my friends house, and it was still nice and warm when I arrived. (It can also be served room temperature).
- 1 tablespoon olive oil
- 1 cup diced Spanish chorizo
- 1 1/2 cups chopped onion
- 1 jalapeño pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 5 garlic cloves, minced
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup chopped seeded tomato
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
- Preheat your oven to 425 degrees. Heat a large saute pen over medium-high heat and add the olive oil to the pan. add the chorizo and cook for 2 minutes.
- Remove the chorizo from the pan, trying to leave some of the oil in the pan. Add the onion and jalapeno and cook for 4 minutes, stirring occasionally.
- Add the salt, cumin, and garlic and cook for 1 minute, stirring constantly.
- Stir in the chicken broth and beans, bring to a boil. Cook for 5 minutes.
- Using a fork, mash some of the mixture until you get your desired consistency (I mashed about half of it so that there were still some solid beans). Spoon into a baking dish.
- Top with chorizo, tomatoes, and cheese.
- Bake at 425 degrees for 30 minutes.
- Top with green onions. Serve with assorted crackers.
This is exactly how to get my husband to eat black beans.
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