Made this last night and it was delicious. I substituted Andouille sausage for the Choirzo but everything else as written. Will definitely make this again.
Lima Beans with Chorizo
From EatingWell: March/April 2007
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.
5 Reviews for Lima Beans with Chorizo
My husband made this with Trader Joe's edamame beans and their soy chorizo and we both thought it came out excellent. He was forced, by lack of the correct ingredients, to substitute red wine vinegar for sherry vinegar and vermouth for dry white wine. Maybe all those substitutions were what made us like it, but it was awesome.
I am a chorizo fan, except for the high fat content. A little chorizo adds a lot of flavor, though. I like to cook it very well done, and drain extra fat off. I skipped the wine, but used a little vinegar instead. It turned out delicious.
I make this recipe quite often, but I do make a few changes. I don't care for chorizo, so I use hot chicken Italian sausage instead. I also use only one 16 oz bag of lima beans and add some chopped yellow summer squash and leeks to make up the volume. I love lima beans and this is a great way to serve them. The leftovers are even better the next day.
I made this with 2/3 the called for lima beans and skipped the sherry vinegar since I didn't have any and didn't want to buy any for just one recipe. I still thought it came out really tasty. Still not a fan of the way chorizo smells though...