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Charro Beans with Chorizo & Kale Slaw

This dish gets its name from the Mexican cowboys (charros) who cooked these soupy beans over campfires as they traveled the open range. The kale slaw is a bright foil for this earthy dish. Enjoy a bowl as is or scoop it up with warm tortillas. Look for Mexican-style chorizo near other sausage in well-stocked supermarkets or Latin American markets.

Active Time: 35 mins
Total Time: 2 hrs 30 mins
Servings: 8


1 pound dried pinto beans (about 2 cups), soaked overnight
9 ounces Mexican-style chorizo, casing removed
1 medium onion, diced
3 cloves garlic, chopped
1 ½ teaspoons salt, divided
¼ teaspoon ground pepper
6 cups very thinly sliced kale
1 ½ tablespoons lime juice
1 small carrot, shredded
2 tablespoons pepitas, toasted


Drain the soaked beans and rinse. Place in a large pot and add water to cover by at least 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

Cook chorizo, onion and garlic in the pot over medium heat, stirring frequently to break up the sausage, until the onion and garlic are tender, 8 to 12 minutes. Stir in the reserved cooking liquid, scraping up any browned bits. Add the beans, 3/4 teaspoon salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes.

Meanwhile, place kale in a large bowl. Drizzle with lime juice and sprinkle with the remaining 3/4 teaspoon salt. Massage the kale until wilted and darker green. Add carrot and pepitas; toss well. Serve the beans topped with the slaw.


To make ahead: Refrigerate beans and reserved cooking liquid (Step 1) separately for up to 3 days.


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