Charro Beans with Chorizo & Kale Slaw

• servings: 8 servings
• total time: 2 hours 30 minutes

Ingredients

1 pound dried pinto beans (about 2 cups), soaked overnight

9 ounces Mexican-style chorizo, casing removed

1 medium onion, diced

3 cloves garlic, chopped

1 ½ teaspoons salt, divided

¼ teaspoon ground pepper

6 cups very thinly sliced kale

1 ½ tablespoons lime juice

1 small carrot, shredded

2 tablespoons pepitas, toasted

Directions

Drain the soaked beans and rinse. Place in a large pot and add water to cover by at least 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

Cook chorizo, onion and garlic in the pot over medium heat, stirring frequently to break up the sausage, until the onion and garlic are tender, 8 to 12 minutes. Stir in the reserved cooking liquid, scraping up any browned bits. Add the beans, 3/4 teaspoon salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes.

Meanwhile, place kale in a large bowl. Drizzle with lime juice and sprinkle with the remaining 3/4 teaspoon salt. Massage the kale until wilted and darker green. Add carrot and pepitas; toss well. Serve the beans topped with the slaw.

Nutrition

• Calories: 361 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 22 mg
• Sodium: 600 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 14 g
• Total Sugars: 2 g
• Protein: 19 g