Wednesday, September 14, 2016

White Beans with Potato and Chorizo

Damn, I've gone and done it again. I created a dish that is really comforting, really tasty, and according to Weight Watchers, shitty for you.

White Beans with Potato and Chorizo
Weight Watchers and I tangle every so often. In general, any system that gets people to be accountable for what they eat and to be cognizant of choices is a good thing. But the one-size-fits-all points system unnecessarily penalizes some good things in its crusade against fat and carbs. I don't like the way that they penalize high-fiber good carbs such as beans, lentils, and chickpeas. Ann does Weight Watchers and we get into it now and again. Things were going along really well with this dish until the dreaded points were calculated. Then it became food non grata. I'm still going to make it again, hence my writing this post so that I remember it.

2 tablespoons extra virgin olive oil
1 large yellow potato, unpeeled, in 3/8" dice, about a cup
2 3-ounce Salvadoran chorizos, skinned
8 cloves garlic, minced
2 15-ounce cans cannellini beans, washed and drained
1 large sweet red pepper, in 3/8" dice
1 bunch green onions, sliced
1/2 medium red onion, small dice
1 tablespoon smoked paprika
salt and pepper to taste

In a sauté pan, heat the olive oil, then add the yellow potato cubes and cook until they are brown and crispy on about three or four sides. Season as you go. Remove half of the potatoes to a salad bowl. Return the remainder to the heat and pull apart the chorizos in small bits into the potatoes. Add the garlic and cook, stirring, until the chorizo is just cooked through. Remove to the salad bowl. Add the drained cannellini, red pepper, red and green onions, and the smoked paprika. Stir well and season to taste.

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