Beans and Sausage

Ingredients

• •1 whole ancho chile or dried choricero pepper
• •4 tablespoons olive oil
• •1 whole red onion
• •1 to taste salt
• •1 pound dried kidney beans
• •4 ounces bacon
• •7 cloves garlic
• •8 ounces morcilla or chorizo
• •2 tablespoons apple cider vinegar
• •¼ head green cabbage
• •1 to taste pickled peppers

Cooking Instructions

1. 1.

   Soak 1 ancho chile or dried choricero pepper in a small bowl of hot water until softened, about 20 minutes; drain. Remove stem and seeds; discard. Set pepper aside.

   20 min

2. 2.

   Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 finely chopped red onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8-10 minutes.

   10 min

3. 3.

   Add 1 pound dried kidney beans, preferably red speckled, or cranberry beans, 4 oounces chopped bacon (about 4 slices), and 6 smashed peeled garlic cloves to saucepan, then add water to cover by 3". Bring to a simmer and cook, skimming surface and adding more water as needed to keep beans submerged, 1 hour. Add reserved rehydrated pepper and 8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links) and cook until beans are tender, 60-75 minutes.

   135 min

4. 4.

   Transfer sausage to a cutting board and slice. Discard pepper. Mix 2 tablespoons apple cider vinegar into beans and season with salt.

   5 min

5. 5.

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 30 seconds. Add 1/4 head thinly sliced green cabbage (about 3 cups), season with salt, and cook, tossing often, until softened, about 4 minutes.

   5 min

6. 6.

   Serve beans topped with sliced sausage, sautéed cabbage, and pickled guindilla or other mild pickled peppers.

   5 min