White Bean Chorizo Bake

We are quite literally snowed in today. So, I made my good ol’ snowed in standby of White Bean Chorizo Bake.

I like to keep local fresh (not smoked) chorizo on hand in the freezer because, as strange as it sounds, it’s pretty versatile. The spice goes well with most sweet vegetables and adds zip to mellow things like white beans or potatoes. The idea for this dish is similar to cassoulet – in that it consists of white beans and sausage – except there is no duck, goose, lamb shoulder, salt pork or wine. It’s more dressed down than that. The pajama pant of the cassoulet world. The indoor shoe.

In fact, forget what I said. It’s nowhere near as complex and interesting as cassoulet. It’s more of a knock-off Manolo Blahnik of the cassoulet world. But really. Who wants a whole farmyard in a pot? Just throwing that out there.

I will say though that White Bean Chorizo Bake is packed with protein and flavor. The Great Northern beans pick up what the chorizo puts down and the bacon takes no guff about it not being salt pork. It’s happy just as it is. Serve with a crusty French bread and a fresh green salad and you’re having a fine time.

White Bean Chorizo Bake – serves 4- 6

3 C cooked Great Northern beans
1/2 lb bacon, cut into small 2 inch strips
1/2 lb chorizo, cut lengthwise and into 4 inch strips
4 garlic cloves
2 C chicken stock

Preheat the oven to 400 degrees.

In a cast iron or enamel dutch oven saute the bacon on low to medium heat to melt down the fat, about 20 minutes. Watch to be sure it doesn’t burn. Drain the fat from the pan.

Meanwhile, crush the garlic with the side of a knife. This makes it easier to peel, but also crushing the garlic and allowing it to sit for a few minutes helps to bring out the the garlic’s essence.

Add the beans, garlic and chicken stock to the pot with the bacon. Stir to combine. Arrange chorizo so that it’s evenly distributed and cover it with the beans so that it’s submerged.

Place on the middle rack in the oven and bake for 1 hour. Serve hot.

Ingredient Origins: Great Northern Beans – Michigan; Bacon – Maine; Chorizo – Maine; Garlic – California; Chicken Stock – Oregon