A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped onto slices of garlic-rubbed toast.
- 3 Tbsp. extra-virgin olive oil, divided
- 2 medium carrots, minced
- 1 large red onion, peeled and minced
- 1 1/2 Tbsp. minced fresh thyme
- 1/4 tsp. crushed red pepper
- 3 oz. reduced-fat Spanish-style chorizo, finely diced (see Tip)
- 3 frozen baby lima beans
- 1 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 3 clove garlic, minced
- 1 Tbsp. sherry vinegar
- 1/2 tsp. kosher salt
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.
Tip: Spanish-style chorizo is a seasoned, smoked pork sausage commonly used in tapas dishes, but it's rather high in fat. There is also a Mexican style of chorizo, typically uncooked; the Spanish chorizo is fully cooked. Wellshire Farms offers a delicious reduced-fat Spanish-style chorizo, available at Whole Foods and wellshirefarms.com. If you can't find reduced-fat chorizo but still want to keep the fat in check, use just 1 ounce of full-fat chorizo in this recipe. Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat before serving.
Recipe Author: Eating Well