Tomato Skillet with Chorizo, Butter Beans and Kale

Instructions

1. 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. 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. 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. 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. 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.