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Lima Beans with Chorizo
1 h 10 m
Victoria Abbott Riccardi
“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 tablespoons extra-virgin olive oil, divided
2 medium carrots, minced
1 large red onion, peeled and minced
1½ tablespoons minced fresh thyme
¼ teaspoon crushed red pepper
3 ounces reduced-fat Spanish-style chorizo, finely diced (see Tip)
3 10-ounce packages frozen baby lima beans
1 cup dry white wine
½ cup reduced-sodium chicken broth
3 cloves garlic, minced
1 tablespoon sherry vinegar
½ teaspoon kosher salt
1Heat 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.
Make Ahead Tip: Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat 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.