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Sides | |
| 4 links smoked Mexican chorizo 1/4 cup extra-virgin olive oil 1/4 white onion, finely diced 2 cloves garlic, peeled and chopped 2 (15.5 ounce) cans red kidney beans 1 to 2 cups low-sodium chicken stock Kosher salt and freshly ground black pepper | |
| Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use. | |
Unrated | |
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