spicy black beans

Spicy Black Beans

I won’t make excuses about not posting for a while. Well, maybe just one excuse. I was busy having fun at the IACP conference here in New York City. If I write a post about all the cool people I met and saw, I’d risk forgetting to mention a few of you. Plus I didn’t take many photos there, perhaps because I wasn’t doing any site seeing. So back to cooking at home, my latest favorite from Melissa Clark’s Cook This Now is Spicy Black Beans with Chorizo and Jalapenos.

Spicy Black Beans

Besides the rice, it’s a one-pot recipe (a large skillet) and is a breeze to prepare. The chorizo is just enough meat to make this dish taste great but not make it seem like a “meat dish,” if you know what I mean.

Spicy Black Beans

The fried egg on top is optional, but it’s so much fun, you almost have to try serving it this way once. Plus is looks great in the photo. Of course I didn’t bother frying up another egg when I ate the leftovers for lunch the next day, and it was just as yummy, so don’t feel bad if you leave it out. This dish is another one of those Melissa Clark wonders — as soon as you’re done eating it, you wonder when you’re going to make it again. Have I mentioned I love this book? Of course I have.

10 thoughts on “spicy black beans

  1. My favorite thing in the world is gallo pinto (the national Nicaraguan or Costa Rican rice-and-beans dish) with an egg on top!

    …actually, basically anything with an egg on top will do. ‘Tis the season!

    (So glad you had fun at IACP. Sounds from all accounts like it was a real blast!)

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