Description
Hearty chorizo and beans simmered with warming spices. A poached egg makes it extra-rich!
Ingredients
Units
Scale
- 1 small onion
- 2 tbsp olive oil
- 1 clove garlic
- 3 tomatoes very ripe tomatoes
- 1 cup (237 ml) tomato puree tomato puree
- 1 tsp cumin
- 1/4 bunch chopped coriander
- 1 cup (237 ml) cooked spicy Mexican Chorizo cooked spicy Mexican Chorizo
- 1 can (14 oz) cannellini beans cannellini beans
- 1/2 tsp salt
- fresh pepper
- Soft poached egg
Instructions
- If using raw chorizo, remove the casings. If using cured chorizo, dice it into small pieces. Set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and starting to turn translucent.
- Add the minced garlic and ground cumin. Stir for about 1 minute until fragrant.
- Add the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to break down.
- Stir in the tomato puree, ground coriander, and the chorizo. If using raw chorizo, break it up with a spoon and let it brown for a couple of minutes before stirring in the beans.
- Add the drained beans and stir everything together. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring now and then, until the sauce thickens and the flavors come together.
- Season with salt and pepper to taste. Serve over rice, with warm tortillas, or alongside crusty bread.
Notes
- For a richer flavor, use Spanish chorizo instead of Mexican chorizo.
- To make this recipe vegetarian, substitute the chorizo with 1 cup of crumbled firm tofu and add 1/2 teaspoon smoked paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 100