This dish oozes with spicy goodness. Sausage and beans baked until tender are served with cabbage on the side. Pickled red pepper adds a tangy bite.
16 oz. dried red beans
2 large onions, chopped
4 cloves garlic, minced
16 oz. canned tomatoes
2 lb. Spanish chorizo
1 head napa cabbage, sliced
8 oz. pickled red pepper
Hot sauce, to taste
1. Soak beans overnight, rinse. Combine beans, onions, garlic, tomatoes, and enough water to cover by 4-in. Simmer until beans are tender, about 1 hr.
2. Pan-fry chorizo; set aside. Sauté cabbage.
3. Add chorizo to beans; simmer 20 min. To serve, place cabbage alongside beans and chorizo. Garnish with 2 tbsp. pickled red pepper.