Instructions

Follow the steps and taste along the way.

1. Prepare the ingredients

   Cut the chorizo into slices about 5 mm thick. Finely chop the onion, mince the garlic, and tear the kale into smaller pieces. Cut the bread into 3 portions.

   

2. Brown the chorizo

   Heat a large skillet over medium-high heat. Add the olive oil and fry the chorizo for 3 to 4 minutes, until browned at the edges and it has released its red-colored fat. Stir once or twice.

   

3. Briefly simmer the base

   Add the onion and cook for 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds. Pour in the tomatoes and water, then add the salt and pepper. Simmer gently, uncovered, for 7 minutes.

   

4. Add the beans and kale

   Stir in the butter beans and cook for 3 minutes. Add the kale and, stirring occasionally, let it wilt for 2 to 3 minutes; the beans should remain whole and the sauce thick. Remove from the heat and stir in the red wine vinegar.

   

5. Toast the bread and serve

   Toast the bread slices in a dry skillet for 1 to 2 minutes on each side, until crisp on the surface. Divide the bean mixture among three bowls and serve with the warm bread.