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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chorizo -- In a large saute pan, add the olive oil and bring to medium to medium high heat. Add in the chorizo and cook 3-4 minutes, then add in the onions and cook another 2-3 minutes, just until the chorizo begins to brown up and the onions begin to soften. The chorizo will render some fat which you want to cook the beans in, but if you have to much oil, just pour some out. | 2. Beans -- Add the beans, mix well and saute 2-3 minutes until they absorb the flavors of the onions and chorizo. Reduce the heat to medium low and add in the chicken broth or stock so the beans can simmer to finish cooking. Cover and simmer 7-10 minutes until the beans are tender. | 3. Olives -- Remove the lid, turn the heat back up to medium high heat to reduce any remaining broth and add in the olives. Check for seasoning. Remember the olives are salty and the chorizo has a bit of spice, so go easy. | 4. Serve -- ENJOY! I often make these in my cast iron pan right on the grill along side some chicken and foil pouch potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish chorizo hard mexican	2		diced sliced	-	-	-	-
green bean	3/4		trimmed cut	23.25	5.2275	1.3725	0.165
yellow bean	1/2	lb	trimmed cut	782.4478	137.6654	49.8952	5.8967
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
kalamata olive	1	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.