Sausage, Beans & Greens - Redux

Spicy Black Beans with Chorizo and Greens

Ok, it’s been awhile.  I got a job (yay) and blogging got away from me. 

I was invited to a potluck tapas party awhile back.  I brought a shrimp and chorizo dish; which of course required Spanish chorizo.  In my quest for chorizo with the correct nationality I picked up some Mexican chorizo in case I never found any Spanish.  I did find the Spanish chorizo, at World Market and tossed my Mexican chorizo in the freezer for a later date. 

Then in my recipe wanderings I came across this recipe in the Washington Post food section.  Spicy Black Beans with Chorizo and Greens.  It sounded tasty and I had all the ingredients so let’s go.  As anticipated it was super easy and used up half a tube of chorizo.  I halved the recipe for my own purposes in case I did not like it but roughly followed the recipe:

Here is what I did:

Splash of olive oil

Half a yellow onion, diced

Half a tube of Mexican chorizo

Half of a 15.5 oz can of diced tomatoes

1 can black beans, rinsed and drained

1 bunch greens; I used kale because I it's the green I usually buy

I warmed up a swirl of olive oil on med heat in my sauté pan and then added some diced onion.

Cook the onion until soft, about 10 minutes

Add your Mexican chorizo (hola!) and break it up as it cooks, another 5 minutes

Add tomatoes, black beans and broth and stir to incorporate

Add the greens and cover the mixture for another 2 minutes to allow the greens to wilt

After 2 minutes stir the now wilted greens into your mixture; you might need to cover and let your greens wilt for another 2 minutes.

Cover again and reduce the heat to medium-low, cook for 8-10 minutes.

Then I sat down to eat it and realized this is the Mexican version of my Italian sausage with white beans.  I soften add spinach to the Italian version, I will have to try it with some kale next time.  I loved the Mexican version, but I think I prefer my Italian dish.  I am not sure I will buy chorizo again for this dish.  But, I will try it with soy-rizo; which against my preconceived judgments is some pretty tasty stuff.