Chorizo and White Bean Ragu

This recipe is from Good and Cheap.

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This recipe from Good and Cheap was inspired by my friend Chris. He told me he loves a good ragu so I worked to develop a version that is as hearty as a meaty tomato sauce without the expense and heaviness of a traditional ragu. It also comes together much more quickly than the longer cooking traditional sauce. A batch of this is probably enough for four people, served with grated Romano or Parmesan over pasta, polenta, or grits.

This sauce freezes very well so consider doubling or tripling the recipe, freezing what you don’t eat and enjoying it later.

Chorizo and White Bean Ragu

A non-traditional ragu made with chorizo sausage and white beans that comes together fast. It's hearty and spicy without being too heavy.

Course Main course

Servings 3 cups

Ingredients

• 1 Tbsp olive or vegetable oil
• 1 onion chopped
• 3 cloves garlic finely chopped
• 1 Tbsp jalapeno finely chopped (optional)
• 1/2 lb mexican chorizo casing removed
• 1 1/2 cups canned or fresh tomatoes pureed
• 1 1/2 cups butter beans, navy beans or cannelini beans
• Salt and pepper to taste

Instructions

1. Melt the butter in a pan over medium heat and swirl it to coat the pan.
2. Add the chopped onion and cook until it turns translucent. Toss in the garlic, jalapeño, and fresh chorizo (or any other kind of fresh sausage), then sauté for about a minute.
3. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes on medium heat. Taste and add salt and pepper as needed.
4. Because this sauce contains meat, it won’t keep especially long in the fridge, but you can freeze it for later use if you don’t plan to eat it all within a few days.