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Southwest Beans and Greens
Southern style meets Southwest flavor in an easy side featuring a savory pop from chorizo sausage and seasoned pinto beans. Southernize it with sautéed collards and finish it with some butter, y’all.
- Cook Time
40 Mins
- Serves
66
INGREDIENTS
- 3 lb. Chorizo Sausage Grounds
- 6 Qt Collard Greens, Rough Chopped
- 2¼ Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper
- ¾ cup Butter, Unsalted
INGREDIENTS
- 3 lb. Chorizo Sausage Grounds
- 6 Qt Collard Greens, Rough Chopped
- 2¼ Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper
- ¾ cup Butter, Unsalted
DIRECTIONS
- Add chorizo to a medium rondeau or pot and cook over medium heat, breaking into smaller pieces as it cooks. Allow fat to render for 10 minutes.
- Stir in collard greens, salt, and pepper and cook for about 8 minutes or until the greens are completely wilted.
- Add in the beans and simmer for 10 minutes, stirring occasionally.
- Stir in butter until melted.
