CHORIZO MESS (aka Chorizo Lia)

CHIRIZO LIO ("Chirizo Mess") / CHORIZO LIA    4 to 6 Servings; Prep: 5 mins; Cook 25 mins

Tonight I tweaked a recipe of my husband Greg's -- his is called Chorizo Lio (loosely translated = "Chorizo Mess," as in it looks a mess but it's a tasty dish!)... He called mine Chorizo LiA (the female version). I served mine over Roasted Garlic Quinoa -- Roland brand (5.46 oz pkg. - All Natural; GLUTEN FREE) prepared per the package instructions with 1 1/2 cup water. --TC

olive oil, about 1/2 TBSP
1 small onion, diced
Geasoning or seasoning blend, to taste
1/2 bag frozen mango pieces *I omitted, but added a fruity salsa later --TC
4 links Chorizo (remove skin and dice into bite sized pieces) *I used 2 links (or 6 oz.) of Chipotle Chorizo CHICKEN SAUSAGE with Mango & Adobo [Gluten-Free] --TC
2 (15 oz) cans black beans, about 1/2 cup liquid reserved and the rest of the beans drained --TC
cooking sherry (about 2 tablespoons) - optional
1 cup mild salsa *I added 1 1/2 cups mild salsa Chachies Salsa Mango Peach --TC
half bag frozen peas *I substituted 8 oz. (approximately 1 1/3 cup) frozen shelled edamame --TC

Start with sauteing the onions in olive oil over medium heat. When the onions start to turn translucent, add the frozen mango pieces (omitted) and season liberally with Geasoning. When the mango starts to soften, add the Chorizo. Let that go about 3 minutes, then add the beans and the cooking sherry. Let the sherry cook off a bit, then add the salsa. Once it's at a simmer, add the frozen peas (or shelled edamame) and turn the heat to low. Let simmer about 5 minutes, then serve over HOT cooked Jasmine rice (or Roasted Garlic Quinoa)... 

The original recipe called for edamame, fresh pineapple, and cilantro (no peas, no onion).... see link here: http://www.alfrescoallnatural.com/RecipeDetails.aspx?ID=255.  --Tweaking courtesy of Greg Roberson & re-tweaked by Sabryna A. Roberson, The Traveling Culinarian - April 2012.