1. Chorizo, Onions and Garlic -- In a large saute pan, add the olive oil and bring to medium high heat. Add the chorizo, onion and garlic and saute 2-3 minutes. 2. Beans -- Add in the beans and mix well to coat with the drippings from the chorizo. Then add the chicken broth (I start with 1/2 cup), cover and cook on medium heat for approximately 10 minutes until the beans are tender, but still have a little bite to them. After 4-5 minutes, check to see if you need to add a bit more chicken broth. I like to keep a little broth in the pan so the beans steam. 3. Finish -- Remove the lid, add the olives, and season if necessary. The broth and olives are both salty and the chorizo is spicy, so go easy on the seasoning. Cook another couple of minutes to let the liquid evaporate and finish with the butter and juice from 2 lemon wedges. 4. Serve -- Garnish with additional lemon wedges and enjoy! Great along side some spicy grilled chicken and potato wedges. ENJOY! ---------------------------------------------------------------------------
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