White Beans with Creamy Red Sauce, Chorizo, Onions and Peppers

I know. Chorizo. Again. What can I say...if the price is right, there are times I buy in bulk.

It's the same woman who was standing in that boutique fish market a few weeks back - handing far too much money over to a boy in an apron in exchange for a half pound chunk of glistening Chilean Sea Bass!

For every .5 lb. specialty fish I buy...comes five plus pounds of a moderate to low priced spiced pork product! Because in my world...it's all about balance!



And...anyone who follows my blog will be disheartened to hear...I still have two links of chorizo left.

In this post, I did spare you however, the "photo op" of my serrated knife slicing through the sausage on a bias...because really...haven't we all seen enough?  So here's Parmigiano-Reggiano Cheese instead. Equally Sexy.



This rustic White Beans with Creamy Red Sauce, Chorizo, Onions and Peppers was on the table in under 40 minutes.

Perfect for a weeknight meal or a Saturday afternoon with friends...just don't forget the wine and the bread!

White Beans with Creamy Red Sauce, Chorizo, Onions and Peppers

Ingredients:
2 cans small white beans, drained and rinsed
1 large or 2 smaller green peppers, chopped in 1/2 inch pieces
1 large or 2 smaller onions, chopped in 1/2 inch pieces
4 large cloves of garlic, diced
4-6 chorizo sausage links, sliced on a bias into 1/2 inch pieces
4 cups tomato sauce (here I used San Marzano diced tomatoes)
1 tablespoon anchovy paste (optional)
1/4-1/2 cup heavy cream
Lots of freshly grated Parmigiano-Reggiano Cheese
A few handfuls of fresh arugula and/or baby spinach (I used arugula because I had it, think I would prefer baby spinach but either will do just fine!)
Salt and Fresh Cracked Pepper to taste

Directions:

In a hot cast iron skillet brown your chorizo until cooked through, about 8-10 minutes. Turn off pan and leave them in there to sit. (Do not drain)

In another large pan, heat up olive oil and add onion and garlic and saute 3-4 minutes.

Add green pepper and continue cooking until vegetables begin to soften. 

Add tomato sauce, anchovy paste and heavy cream and mix together well until the sauce lightens.

Take the chorizo pieces that are sitting in their pan and place them one by one into the vegetable/sauce mixture pan. Cook another minute or two until all ingredients are folder together well.

In a separate pot, add about a tablespoon or two of the chorizo grease to the bottom. Add your white beans and cook over medium heat just a few minutes to warm and coat with that delicious chorizo flavor.

Add the vegetable/chorizo pan contents to the pot of white beans and stir together well.

Stir in and garnish with lots of cheese (and *greens too if you want) and serve.

*Greens can also be served on the side - whatever floats your boat! :)