Use leftover Easter candy to make a spicy sausage and bean dip

Use leftover Easter candy to make a spicy sausage and bean dip

FOX19 - Have leftover Easter candy? Use it for dinner tonight!

The Glendalia Boutique Hotel and Culinary Studio shared this recipe that uses extra Easter chocolate.


2 tablespoons olive oil

2 links of fresh chorizo sausage

1 medium onion chopped

1½ cups vegetable broth

1 tablespoon tomato paste

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon red pepper flakes (can be omitted it you don't like it too spicy)

1 teaspoon salt (adjust to your taste)

1½ cups black beans, canned

1-ounce chocolate)

1 cup diced tomatoes

2 tablespoons fresh lime juice


In a large skillet over medium high heat, the sausage and onions into a pan with the olive oil and let cook for about 15 minutes, stirring frequently

Pour in the vegetable broth and bring to a slow simmer (about 2 minutes)

Add in the tomato paste and spices and salt and stir till well incorporated

Add the black beans, dark chocolate, lime juice and tomatoes and let cook for about 10 minutes - or till excess liquid is absorbed, serve warm, can be chilled and enjoyed cold as well.

Let us know how it turns out. Happy cooking!

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