Black Beans and Chourico over Rice

From Ars Cookbook

Submitted by AngelZero

Goes great with pale ales. Do not serve with anything fruity or sweet as those will ruin the flavors and clash with the garlic.

Ingredients

• 1 lb chourico
• 1 can GOYA Black Beans
• 1 small vidalia onion
• 1 small garlic bulb
• 2 tsp cooking oil
• 1 tsp salt
• 1 tsp pepper
• 1 cup white rice, steamed

Tools

• Wok (or 13" non-stick pan if you don't have a wok)
• Wooden spatula
• Santoku, Carving knife, or other non-serrated, very sharp blade (chourico is packed in a casing)

Preparation

Peel and dice the onion and peel and crush the garlic. Do not use a garlic press.

Directions

1. Over medium-high heat, brown the chourico in 1 tsp cooking oil until grease stops coming out (about 2 or 3 minutes on each side), don't worry if it cooks to thoroughly.
2. Without removing the wok from the heat, transfer the chourico to a cutting board and cut it into 1/2" cubes.
3. Put the remaining 1 tsp cooking oil into the wok and brown the onions and garlic.
4. Transfer the chourico back into the wok, add the salt and pepper, and toss the mixture for 5 minutes or until the chourico is thoroughly cooked.
5. Drain the black beans (DO NOT RINSE) and add them to the wok. Toss for an additional five minutes or until the beans are thoroughly heated.
6. Serve over steamed white rice and enjoy. Serves 4-6, or 2-3 hungry adult males.