I have to start by saying I feel very accomplished this weekend. On Sunday alone I cleaned the fridge, the spice cabinet and both my pantry cabinet and closet. My bathroom remodel is almost complete however the piles of cooking magazines are still sitting there waiting to be organized. Oh well I’ll get to them soon, after all I only had two days off. Come to think of it thats more than i normally get since I usually work on saturdays. Although most of you will read this post on Monday in reality as I’m writing this post it’s still Sunday and I wish I could describe the amazing aroma of wonderful things cooking in my kitchen. I’ve got Skinny Baked Empanadas in the oven, a Chicken in White Wine Sauce with Shitake and Potatoes in the slow cooker and a beautiful flank steak that’s been marinating all day in green sofrito ready to become Flank Steak Tacos for tonights dinner. I’m looking forward to relaxing on the coach with a glass of wine, hubby and a good movie. I think we are going to watch City of Angels.
Remember those Chorizo Anasazi Beans I had posted last wednesday for WIAW # 2? If you don’t then this picture might refresh your memory.
I must admit I did not always love beans. As a child I hated them, in my early adulthood I avoided them and now I love them. Weird right? It’s amazing how we can develop a taste for something as we get older. In my case, my love for beans came from Kurt who introduced me to Mexican cuisine and delicious beans. 
I swear he should have been born Mexican.
First, sauté onion, garlic, yellow bell pepper, scallion and chorizo.
Add soaked beans.
Add water and cook until the beans are done.
Serve over rice.
Sounds easy! Well it really is and filling and a crowd pleaser. And not to forget that this is a one pot dish. Love that.
Chorizo Anasazi Beans
Total time
Author: Kathy Steger
Serves: 8
- 1lb bag anasazi beans, soaked for 8 hours or by using the quick method
- 5 oz smoked chorizo sausage
- 1 yellow bell pepper, ½ inch dice
- 3 small celery stalks, ½ inch dice
- 2 medium scallion, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp light olive oil
- ½ tsp dried thyme
- 1 tbsp flat leaf parsley
- salt and pepper to taste
- Soak beans for 8 hours or if pressed on time cover beans with water, bring to a boil, cook about 5 minutes. Turn of the heat and let the beans sit for 30-45 minutes. Drain.
- In a Dutch oven or a heavy soup pot, heat olive oil, add chorizo and saute about 2 minutes.
- Add onion, bell pepper, celery, scallions, thyme and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add drained beans and half of parsley, cover with water (about 4¾cup) and bring to a boil.
- Reduce heat to medium low and simmer until the beans are done.
- Season with the rest of parsley, salt and pepper.
- Serve over rice.
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