White Beans with Potato and Chorizo |
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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