Monday, September 27, 2010

Chorizo with White Beans and Kale

This dinner is beyond simple and beyond sensational. The spicy chorizo sausage is balanced by the almost creamy white beans and the kale adds the needed green to this dish. All three ingredients soak up the great flavors from the beer and from the browning of the chorizo. I use raw chorizo sausage (Mexican or Salvadorian) for this dish instead of the hard Spanish chorizo, but Spanish would also work. It just wouldn't need to be cook so much. I made this dinner for my Trivia Team, the Bird of War, for a pre-trivia dinner. I need to feed my team properly so that they are at their peek performance levels. Luckily, it worked and we won! Looks like pre-Trivia dinners will be happening every week!
Chorizo with White Beans and Kale
4 links of chorizo
1 medium yellow onion
1 can white beans
2 cups kale
1/2 beer
hot sauce
salt and pepper
olive oil
queso fresco (optional)

1. Take chorizo and cut it into big hunks.
2. Put a Tablespoon of olive oil in a skillet and brown the chorizo on medium-high heat so that it is brown on all sides.
3. Turn down the heat and add chopped onion.
4. Add kale and sprinkle with salt and pepper.5. Add white beans and cook for 2-3 minutes.
6. Add 1/2 beer and scrape the bottom of the skillet to get all the browned bits up off the bottom. 7. Cover the skillet and allow to cook for 8-10 minutes.
8. Remove the cover, turn off the heat, and sprinkle with queso fresco and serve up.

1 comment:

  1. I tried this last weekend and it was delicious. Mom remarked that it was a bit spicey and I gleefully agreed. Mom did go back for a second helping.