Crusty Black Bean-Chorizo Subs

My love of beans started back in my late teenage years. I spent seven years of my young life (from 17 to 24) as a vegetarian.  During this time period I pretty much lived on beans and pasta for two reasons.  The first reason being out of necessity.  Beans and pasta were cheap and I was broke.  The second reason, and really the more important reason, beans and pasta are damn fine eatin'. I made some dumb moves back in those days, but at the very least I can take a certain amount of comfort in the fact that I was smart about what I ate.

Now it's years later and even though I now eat meat I still have a special place in my heart for all things veggie, namely beans.  This black bean chorizo sub has been calling my name ever since I spied it in my copy of Rick Bayless' Mexican Everyday.  There is no denying the deliciousness of chorizo and when mixed with black beans, avocado, tangy feta and placed between two layers of crusty bread....well, you really should find out for yourself.

My husband and I really enjoyed these subs.  You get a little crunch and crispness from the bread, but the filling is nice and soft and really flavorful, especially when you load up on the hot sauce. 

Crusty Black Bean-Chorizo Subs

Adapted from Mexican Everyday 

by Rick Bayless

Serves 4

 8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)

3 to 4 tablespoons vegetable oil, divided

2 (15 ounce) cans black beans

(or 3-1/2 cups home-cooked black beans with just enough liquid to cover them)

Salt

4 telera or bolillo rolls, or crusty French rolls or submarine sandwich rolls (6-8 inches long)

About 6 ounces Mexican queso fresco, feta, or goat cheese sliced 1/4 inch thick

1 ripe avocado, pitted flesh scooped from the skin and cut into 1/4-inch slices

Salsa or hot sauce, for serving

Set a very large skillet over medium heat and add the chorizo.  Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes.  Add 1 to 2 tablespoons of the oil (depending on how much fat the chorizo has rendered) and the beans.  As the beans come to a simmer, mash them to a smooth paste with the back of a spoon or a potato masher.  Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes- expect about 10 minutes after adding the beans.  Taste and season with salt if you think necessary.  Keep warm over the lowest heat, covered to keep the beans soft and moist.

Heat a large griddle or skillet over medium.  Slice the rolls open.  Use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow.  Brush insides with the remaining 2 tablespoons oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes.  (You may have to toast your bread in batches)

Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll.  Top with the slices of the cheese of the cheese and avocado.  Spoon on the salsa or dash on the hot sauce.  Set the top of each roll in place and you're ready to serve.

Every Sunday @ Kahakai Kitchen

Theme:  Holy Frijoles!