The butter beans with chorizo and onion from the Mediterranean region are flavorful. For quick and delectable midweek dinners, it mixes diced chorizo, onion, and butter beans in a wonderful tomato-based sauce.
1 cup coarsely chopped Italian or flat-leaf parsley
1 tbsp lemon juice
to taste coarse salt and freshly ground pepper
Instructions
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 the beans are tender and the broth is much reduced. Strain beans and set aside. The remaining Broth can be reserved for future cooking or to make 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.
Video
Notes
Storage: You can freeze leftovers for up to 7 months or keep them in the fridge for up to 4 days. Before serving, reheat.
Remove the chorizo or replace it with dried tomatoes and more beans for a vegan option.
Keyword Butter Beans with Chorizo and Onion Recipe