- 6
Ingredients
- 1 link PC mild chorizo sausage (250), diced
- 1 large onion, chopped
- 1 jalapeno, minced or thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon (scant) crushed red pepper flakes
- 1 tablespoon olive oil
- 1 package PC Organic Baby Kale (5 ounces)
- 1 can Eden or Yves Organic Black beans, rinsed (398 ml)
- 1 can La Costena Refried Black Beans (546 ml)
- 1 can consome + water as required (I added one full can which was perfect)
- salt and pepper to taste
- crumbled feta, lime wedges, chopped fresh cilantro, chipotle-lime crema and tortilla strips (all optional - to serve)
Preparation
Step 1
Add onion, garlic, jalapeno, olive oil and chorizo to a heavy pot and cook over medium heat for 10 - 15 minutes until veggies are tender. Add the pepper flakes, cook for 1 more minute, and add kale. Saute for 3 minutes.
Add beans and consome and stir and bring to a simmer. Add additional water as needed, keeping it thick. Simmer for 15-20 minutes. Taste and add salt if needed (it wasn't).
Divide into three portions, freezing two. Serve topped with crumbled feta, chopped cilantro, a few tortilla strips, a drizzle of crema and a squeeze of lime.
6 Servings
Calories 313.6
Total Fat 12.7 g
Saturated Fat 5.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 29.8 mg
Sodium 955.6 mg
Potassium 207.4 mg
Total Carbohydrate 29.0 g
Dietary Fiber 8.2 g
Sugars 1.8 g
Protein 19.4 g