I like to try out new dishes and this one seemed simple enough, filling enough and tasty enough that we could have it for our main dish on a warm summer night without having to get too hot up in the kitchen.
Loved the creaminess of the beans cooked in broth and the spice added by the chorizo. Highly recommend giving this one a try. Would make a nice BBQ accompaniment as a side dish as well.
This makes about 4 main dish sized servings.
- 12 oz dried butter or canellini beans
- 4 cups chicken broth
- 1/2 lb Chorizo sliced in 1/4 in thick slices
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 pint cherry tomatoes halved
- 1/3 medium red onion thinly sliced
- 1 cup coarsely chopped Italian or flat leaf parsley
- 1 tbsp lemon juice
- course salt and freshly ground pepper to taste
In a Dutch Oven, Heat chicken broth and bring to a boil. Rinse the dried beans and add to the broth, boiling for 2-3 hours until beans are tender and broth is much reduced. Strain beans and set aside. Remaining Broth can be reserved for future cooking or to make a soup.
In a large skillet, cook the chorizo over high heat until lightly browned and most of the fat is rendered – about 2 minutes.
In a medium serving bowl, whisk the oil, lemon juice, vinegar, onions, tomatoes and parsley. Add the cooked beans and chorizo to the bowl, season with salt and pepper and toss before serving.