InHarvest Peruano Beans with Chorizo, Shrimp and Chipotle Peppers


Yield:  About 34 ½-cup servings


  1. Cook InHarvest Peruano Beans according to package directions using chicken or vegetable stock, set aside and cool.
  2. Slice chorizo and fry until cooked through and reserve (ground chorizo works also). In a large pot, saute garlic and onion until the onion is translucent. Stir in corn, tomatoes and chipotles and continue to saute for another 2 minutes while stirring. Combine all ingredients and mix well. Continue to heat until shrimp are opaque. Serve garnished with chopped cilantro.