Monday night deserves an easy one-pot dinner. Something comforting and healthy to get you through the week, but nothing that's going to take all night. That's what Sunday nights are for! Here is one of my favorite go-to week night dinners that is perfect for the braiser: Stewed chorizo is the perfect flavor base for the dish, fire roasted tomatoes accentuate that smokey flavor and the creamy beans and kale round out the whole dish. The whole thing can be on the table in under 30 minutes and you can keep these ingredients on hand whenever you need them. Enjoy!
1 Tbsp extra-virgin olive oil, plus more to finish
4 links smoked Chorizo sausage (the soft kind, not the dried kind, substitute with your favorite kind of sausage)
1 red onion, diced
1 tsp smoked Spanish paprika
1/2 tsp garlic powder, or 2 cloves garlic minced
28 oz fire-roasted canned diced tomatoes
16 oz can cannellini beans
1 bunch kale, chopped
1 red bell pepper, sliced
In a braiser or large high-sided skillet, heat olive oil over medium-high. Brown chorizo on all sides, about 6 minutes. Push sausage to one side of the pan and add onion. Season with salt, pepper, paprika and garlic powder, sauté for 5 minutes. Add tomatoes, 1/2 cup water and beans. Bring to a simmer and add kale and peppers. Season with salt, cover pot with lid and simmer for 15 minutes on low heat. Remove from heat. Slice chorizo on a bias and finish with a drizzle of olive oil. Enjoy!