Description
This hearty dish of chorizo, tender pinto beans, and wilted kale is delicious.
Ingredients
Scale
- 1 ½–2 tbsp olive oil
- 1 lb fresh chorizo or Italian sausages, about 2–3 large links
- 1 medium white onion, diced
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and pepper
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 cups cooked pinto beans (see “master recipe”)
- 1 cup bean cooking liquid
- 2–3 handfuls of kale, washed and woody stems removed
Instructions
- Heat 1 ½ tablespoons of the oil in a frying pan. Take the sausage and gently squeeze the meat out of the casing into approximately 1-inch balls and place in the pan.
- Brown the sausage balls on all sides until cooked then remove from the pan, leaving the fat.
- Lower the heat and add the onion, bay leaf, thyme, and season with salt and pepper. Cover and sauté over low heat until softened, about 15 minutes. If the pan gets too dry, add the rest of the olive oil.
- Add the garlic, sauté for a few minutes, then add the diced carrots, cover again and cook for another 10 minutes or so until they start to soften.
- Add the beans and one cup of the bean cooking liquid. Simmer uncovered until the carrots are tender and the liquid is nearly absorbed.
- Add back in the sausages then the kale, raise the heat and cook until the kale is just wilted.
- Taste and season with salt and pepper if needed. Serve in bowls with a drizzle of olive oil.