Thursday, October 18, 2012

Black Beans and Soyrizo

When my family took off for a day long outing, I prepared breakfast burritos the night before. Cooked up some potatoes and bell peppers and sauteed it with some soyrizo. I'd never had soyrizo before. I'd originally bought it with the idea to slice it and grill it, only to discover that just wasn't going to be possible. Soyrizo is already ground up and you squeeze it out of the casing to cook it. So, the idea of breakfast burritos came to mind. It was good!

So when I came across a recipe in an old magazine calling for soyrizo, I thought, cool! I can try it again in a different way!

Black Beans and Soyrizo

Olive oil
One green bell pepper, diced
One onion, chopped
2 cloves garlic, minced
1 t. ground cumin
1/4 t. salt
2 cans black beans, drained and rinsed
1-1/2 c. vegetable stock
One can diced tomatoes
One package soyrizo
Limes, cut into wedges

Saute the bell pepper, onion, garlic, cumin and salt in the olive oil until softened. Add the beans, stock, tomatoes and soyrizo and simmer about 10 minutes over medium heat. Serve over rice and squeeze a lime wedge over it. Enjoy!

My family is a fan of beans and rice, but this was a new twist on it for us. We particularly like yellow rice, so it is the variety I most often make when serving up beans.

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