Prep 20 mins
Cook 10 mins
This is an Ecuadorian recipe which I got from the book, "South American Cooking". The author suggests that it is good for tailgate parties. Unusual and maybe even a little "weird", but one of those combos that surprises you with how good it is. This would halve easily if you're not feeling daring and would rather make a smaller quantity. :)
- 2 chorizo sausages or 2 mild Italian sausage, skinned and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 -3 poblano chiles or 2 -3 other mildly hot chili peppers, seeded and minced
- 1⁄2 cup tomato sauce
- 2 cups cooked kidney beans (reserve some of the can or cooking liquid) or 2 cups canned kidney beans, slightly mashed (reserve some of the can or cooking liquid)
- 4 bananas, ripe but firm
- tortilla chips, to serve
- In a large saucepan, sauté the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat.
- Add onion and continue to sauté until onion is soft.
- Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes.
- Add beans and bananas and enough bean liquid to make a thick dip consistency.
- Mash beans slightly with a spoon or potato masher and mix well.
- Cover and cook over low heat for 5 minutes.
- Serve warm with tortilla chips.
This was a hit. We will definitely make it again. (I wasn't sure what to do with the bananas so I just cut them into small pieces?) Next time I might decrease the amount of banana and put in a little more meat or beans. But it was still tasty. Thanks for sharing!
This is a must try! I used 2 chorizo and 1/2 the rest of the ingredients. This is amazingly delishes.