Pinto & Chorizo Charro Beans with Kale-Lime Slaw
If you love Mexican food, then you’re going to love this recipe for chorizo charro beans with kale slaw. It’s easy to make, healthy, and very fast – perfect for a busy weeknight meal. The lime juice in the kale slaw is the perfect way to balance out the spice of the chorizo. The best part is that it’s absolutely delicious! So give it a try today. You won’t be disappointed.
What are Charro Beans?
Charro Beans are a traditional Mexican dish made from pinto beans, bacon, and tomatoes. They’re often served as a side dish at mealtimes, but can also be made into a main course by adding rice and other toppings. Some people like to add a bit of sour cream or cheese to their for extra flavor. This recipe packs in the flavor by swapping out the bacon for chorizo.
Packing in a Superfood
The addition of kale in this recipe adds loads of health benefits. For starters, kale is high in fiber, which can help with bowel regularity and digestion. It’s also a good source of vitamins C, A, and K, as well as minerals like potassium and magnesium. Kale is also rich in antioxidants, which scavenge harmful toxins and byproducts that can damage cells and contribute to the aging process. Lastly, kale is an anti-inflammatory food, meaning it can help reduce inflammation throughout the body – a key contributor to many chronic diseases.
This dish is easy to make, healthy, and fast. If you’re looking for a new weeknight meal that’s ready in under 20 minutes this recipe is perfect! This recipe is perfect for Mexican food lovers who want something light but flavorful at the same time. Get your printable version below!
Pinto & Chorizo Charro Beans with Kale-Lime Slaw
Ingredients
- 2 cans pinto beans rinsed and drained
- 9 ounces Mexican Chorizo ground
- 1 medium onion diced
- 3 cloves garlic chopped
- 1 ½ teaspoons salt divided
- ¼ teaspoon ground pepper
- 1 c low-sodium chicken stock
- 6 cups very thinly sliced kale
- 1 ½ tablespoons lime juice
- 1 small carrot shredded
- 2 tablespoons pepitas toasted
Instructions
- Cook chorizo, onion and garlic in the pot over medium heat, stirring frequently and breaking up the sausage, until the alliums are tender (about 10 minutes).
- Stir in the chicken stock, scraping up any browned bits. Add the beans, 3/4 teaspoon salt and pepper. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10 minutes.
- While the beans are cooking, add the kale to a large bowl. Drizzle with lime juice and sprinkle with the remaining 3/4 teaspoon salt. Massage the kale until the dressing has worked its way into all the nooks and crannies. Toss in the carrots and pepitas. Serve the charro beans topped with the kale slaw.
Notes
Nutrition
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