Pork and Beans With Chorizo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is adapted from one by Sara Moulton. This recipe used pinto beans and some Spanish ingredients. Ingredients:
8 -10 ounces spanish chorizo, casing removed |
2 tablespoons extra virgin olive oil |
1 large onion, chopped |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
4 garlic cloves, chopped |
1/3 cup dry sherry or 1/3 cup vermouth or 1/3 cup white wine |
2 (15 ounce) cans pinto beans, rinsed and drained |
14 1/2 ounces canned chopped tomatoes (fire roasted is great) |
1 cup chicken broth or 1 cup chicken stock |
kosher salt & freshly ground black pepper |
Directions:
1. Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside.
2. Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half.
3. Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.
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