Chorizo and Beans

I’m surprised I don’t have indigestion. I broke my self-imposed rule and have been semi-watching the Kavanaugh hearings. If this charade doesn’t galvanize voters in November, we are truly doomed as a society and as a country. This is filthy politics at it’s finest. Watching these scummy old white guys screaming and yelling to protect the scum bucket they have groomed for the job has been both sickening and disheartening. There’s probably going to be a lot of wife-beating, tonight. Except Lindsay. If you’re on Grindr, boys, don’t answer any calls from him, tonight. It will probably be ugly.

Even without any allegations, at all, watching Kavanaugh explode – his temperament, alone, should disqualify him from sitting on the bench – any bench. He is the epitome of privilege – someone who has never had to face the music for his actions – ever. And the only way he can handle it is to lash out in rage.

It is disgusting to know that this is our government. These are our leaders. This is what we have become. And Kennedy did this intentionally. He’s another thing to lay at the feet of Reagan. Bastards, all of them.

Enough, for now, or I really will get indigestion.

So… In between tears and looking for his teddy bear, I was in the kitchen throwing together a pretty yummy dish. Chorizo and Beans. I had cooked off a pound of beans the other day for the Pasta e Fagiole – knowing I wouldn’t need all of them – so they needed to be used. I had half a fennel bulb – these smaller meals tend to make for more odds and ends in the ‘fridge – and a bunch of fresh spinach. And 4 ounces of fresh chorizo. Extremely easy – and could easily be made with canned beans.

Chorizo and Beans

  • 4 oz fresh chorizo, casings removed
  • 1/2 medium fennel bulb, diced
  • 10 oz fresh spinach
  • 1/2 cup sherry
  • 2 cloves garlic
  • salt & pepper, to taste

Sauté fennel in a bit of olive oil until it starts to wilt. Quickly add the garlic. Mix sherry with sausage and crumble – the sherry really helps to break up the sausage. Add the sausage and cook through.

Stir in the beans and heat. Add the spinach by handfuls until it’s completely wilted.

Check for seasoning and add salt and pepper, as desired.

It was a 20 minute dinner, start to finish. The most difficult part was chopping the fennel. And it was good – really good.

This could be done with any fresh sausage – just make sure it’s a flavorful one, because there’s really no other seasonings.

And in November, boys and girls, vote like your rights depend on it. Because, they do.