• 4 links dried Spanish chorizo sausages, roughly chopped
  • ¼ cup extra-virgin olive oil
  • ¼ white onion, finely diced
  • 2 garlic cloves, chopped
  • 2 (15.5-ounce) cans red kidney beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper


Place the chorizo in a food processor and pulse to make rough crumbs. Heat the oil in a heavy-bottomed pot over medium heat. Add the chorizo and cook to render some of the fat and infuse the oil, about 10 minutes. Use a slotted spoon to remove about ¼ cup of the fried crumbles and set aside.

Add the onion and garlic to the pot with the chorizo raise the heat to medium-high, and cook until the vegetables are slightly soft and translucent, about 5 minutes. Add the beans and broth and simmer for 10 minutes to allow the flavors to come together. Season with salt and pepper. Use a potato masher to mash the beans into a coarse puree, or puree in a food processor if you prefer a smoother texture. Serve sprinkled with the reserved chonzo crumbles.