Mexican black bean sausage chili sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 252.5
- Total Fat: 5.3 g
- Cholesterol: 4.2 mg
- Sodium: 553.1 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 13.2 g
- Protein: 13.8 g
View full nutritional breakdown of Mexican black bean sausage chili sauce calories by ingredient
Introduction
What to eat when you're feeling deprived or bored that fits almost any kind of protein you care to add. Makes a big batch so you can freeze it. This is a bit too hot eat on its own, but is a show-stopping counter-point when served over rice and meat. My husband refuses to go out for Mexican food, but he loved this. Reduce the cumin and chipotle peppers if you like it milder. What to eat when you're feeling deprived or bored that fits almost any kind of protein you care to add. Makes a big batch so you can freeze it. This is a bit too hot eat on its own, but is a show-stopping counter-point when served over rice and meat. My husband refuses to go out for Mexican food, but he loved this. Reduce the cumin and chipotle peppers if you like it milder.Number of Servings: 10
Ingredients
-
1 cup diced browned sausage or cured pork
3 tablespoons minced garlic
1/4 cup red wine
3 tsp ground cumin
2 1/2 tsp oregano
1/2 tsp coriander
1/2 tsp black pepper
dash of kosher salt
2 Tablespoons olive oil
2 cups diced onion
1 dried chipotle chili (this is medium-hot)
4 (15oz) cans black beans well wrinsed
5 fresh tomatoes sliced into bite-size pieces
1/4 cup squeezed lime juice
3 cups low-salt chicken broth
Optional:
1/4 cup very finely chopped cilantro
sliced green onions or chives
chicken breast, pork chops, sirloin tips
cooked with fresh herbs - thyme or rosemary are good
brown rice cooked with low-salt chicken broth and fresh spices on a bed of salad greens.
Add non-fat yogurt or fat free sour cream if desired (it's a hot dish, so you might want it).
serve over:
Directions
Brown the sausage or pork and onions. Chop chili fine - don't touch your eyes and wash hands well. Mash 1/2 of the black beans into 1/2 of the chicken broth to a thick soup consistency. Put everything together in a big pot and simmer for 1-2 hours. Longer is better for flavor - cook down if you like a thicker sauce.
Serve over meat on rice on a bed of salad greens. Garnish with chives or cilantro.
Add 2 cups brown rice to the correct amount of chicken broth as directed on the package. Add basil and oregano if desired.
When 20 minutes are left, heat your frying pan to a high heat and sear both sides of your filet s, chops or chicken breasts. When they are browned, throw in the fresh spices (it is not necessary to remove twigs and stems as you will leave those in the pan when serving), cover the pan with a tight lid, and turn the heat off. Allow the residual heat to cook the interior of the meat - DO NOT raise the lid until the time is up. You may need to increase browning time if you have piece of meat more than 1" thick. Meat will be about medium rare and juicy.
Number of Servings: 10
Recipe submitted by SparkPeople user ADRIENNE502002.
Serve over meat on rice on a bed of salad greens. Garnish with chives or cilantro.
Add 2 cups brown rice to the correct amount of chicken broth as directed on the package. Add basil and oregano if desired.
When 20 minutes are left, heat your frying pan to a high heat and sear both sides of your filet s, chops or chicken breasts. When they are browned, throw in the fresh spices (it is not necessary to remove twigs and stems as you will leave those in the pan when serving), cover the pan with a tight lid, and turn the heat off. Allow the residual heat to cook the interior of the meat - DO NOT raise the lid until the time is up. You may need to increase browning time if you have piece of meat more than 1" thick. Meat will be about medium rare and juicy.
Number of Servings: 10
Recipe submitted by SparkPeople user ADRIENNE502002.