Smoky chorizo meets creamy beans in one pan, the simplest dinner when you have good sausage at hand. The chorizo seasons everything as it cooks, leaving you nothing but a skillet to wash.

Serves 2. 25 minutes, 15 at the stove.

About 740 calories a serving, 34 g protein, 29 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 12 oz chorizo into half-inch coins. Dice 1 small onion and mince 2 cloves garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chorizo until the edges brown and fat renders, about 5 minutes, stirring twice.5 min
2. Push the chorizo to the side and add the onion to the empty side of the skillet, cooking until softened, about 3 minutes while the chorizo continues to render.3 min
3. Add the garlic and stir everything together. Drain and rinse 1 can white beans and add them to the skillet, stirring to coat in chorizo fat. Cook for 2 minutes until warmed through.2 min
4. Add 2 cups fresh spinach or kale and a pinch each of salt and pepper. Stir until the greens wilt, about 2 minutes. Taste and adjust seasoning, then serve straight from the skillet.2 min

Note Swap the canned beans for 2 cups cooked dried beans or lentils if you prefer. Leftovers keep in the fridge for 3 days and are good cold or reheated. Serve with crusty bread to soak up the chorizo oil, or over rice or polenta to stretch it.