I have strong feelings about the legume family. For one, beans get a bad rap for all the admit-ably, right reasons. Over or under cooked. Poorly or overly seasoned. Long cooking times for the dried (best) beans, and the mushy gas-inducing canned cousins (rinse them and buy organic to solve this issue) are often everyone’s least favorite thing. Wrong! You’re all wrong! Beans and legumes are one of the best foods you could possibly enjoy if you know how to cook them (more on this another time.) This dish is unexpectedly one of my new favorite comfort foods, though at first glance it might seem an odd one. It’s delicious, I swear.
The key to this recipe is using cooked cannellini beans that are melt in your mouth tender and well seasoned. For best results, i’d use dried beans you’ve cooked yourself in well-salted water with fresh herbs and onion. But, if you’re in a pinch and need to use canned beans, I recommend rinsing them and then heating them on the stove on low until they’re very tender but still hold their shape. And don’t forget to taste them! Salt is your friend. I’ve included a quick guide in the instructions to using canned or dried for this recipe. At the end of the day, it’s about having a bed tender white beans and a pile of delicious peppers, onions, and chorizo on top. Using whatever method you want to get there.
4 cups cooked Cannellini Beans (freshly cooked or from a can)
15- 16 oz Ground Pork Chorizo
1 poblano pepper, deseeded and finely diced
1/2 yellow onion
1 lime, juiced
Cilantro, Sour Cream, Lime wedges, for serving
Olive Oil, for cooking
1. If you are using dried beans, first place the beans in a large pot with at least 3 inches of water above the beans. Add 2 tablespoons kosher salt, 1/2 onion, 2 garlic cloves and several sprigs of fresh parsley, cilantro, or epazote. Bring to a hard simmer and then reduce to low, cooking for 2-2 1/2 hours or until the beans are tender. Fresh beans can be made ahead and stored in an airtight container for several days prior to reheating.
2. If you are using canned beans, empty the beans into a colander and rinse them. Add to a large pot with 1/4 cup of water, a teaspoon of kosher salt, and some minced garlic if desired. Cook on low until they’re warmed through.
3. Next, while your beans warm through, preheat a large skillet to medium high with a bit of olive oil. Then, add your finely diced onion and poblano pepper. Cook for 5-6 min, until the vegetables are just tender.
4. Then, to the same pan add the ground chorizo and break up using a rubber spatula. Allow to cook for 4-5 min, undisturbed, then use your spatula to break it up again and stir everything together. Cook an additional 6-8 min, until the meat has browned. Finish with the lime juice. Serve on top of the beans with cilantro, lime wedges, and sour cream.