Thursday, June 30, 2011


What you need:

2 cans small white beans, drained and rinsed
1 green pepper and 1 red pepper, chopped
1 large onion, chopped
4 cloves of garlic, minced
4-6 chorizo links, sliced on a bias into 1/2 inch pieces
2 cans diced tomatoes
1 tablespoon anchovy paste (optional)
1/4-1/2 cup heavy cream
Freshly grated Parmigiano-Reggiano Cheese
A few handfuls of fresh baby spinach
Salt and Fresh Cracked Pepper to taste

What you do:

In a hot skillet brown your chorizo until cooked through, about 8-10 minutes. Turn off pan and leave them in there to sit. (Do not drain)
In another large pan, heat the olive oil and add onion and garlic and saute 3-4 minutes.
Add peppers and continue cooking until vegetables begin to soften.
Add diced tomato, anchovy paste and heavy cream and mix well until the sauce lightens.
Take the chorizo pieces from their pan and place them into the vegetable/sauce mixture pan. Cook another minute or two until all ingredients are folder together well.
In a separate pot, add about a tablespoon or two of the chorizo grease to the bottom. Add your white beans and cook over medium heat to warm and coat with that delicious chorizo flavor.
Combine all the ingredients and stir together well.
Add a lot of cheese and stir in the spinach.
Serve it up!
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