Pinto & Chorizo Charro Beans with Kale-Lime Slaw
These charro beans are easy to make & healthy - great for a busy weeknight meal. Lime juice in the kale balances the spice of the chorizo perfectly!
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
The cooked beans and slaw can be made ahead and stored separately in the fridge for up to 3 days (5 days for the beans).