Chorizo, Kale and White Bean Braise with Avocado Crostini
Serves: 4
Preparation: 20 minutes
Cooks In: 35 minutes
Ingredients:
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2 tbsp olive oil
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2 chorizo, thickly sliced
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1 onion, thinly sliced
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2 garlic cloves, finely chopped
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2 tbsp smoked paprika
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2 tbsp finely chopped thyme, plus extra leaves to serve
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2 tbsp finely chopped oregano, plus extra leaves to serve
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¼ cup red wine
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3 x 400g cans white beans
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200 g canned cherry tomatoes (1/2 can)
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500ml (2 cups) chicken stock
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Finely grated rind and juice of ½ small lemon
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1½ cups torn kale
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1 small ripe Hass avocado, halved and diced
Avocado crostini
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4 large thick slices sourdough bread
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Extra-virgin olive oil, for drizzling
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1 garlic clove, halved
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2 small ripe Hass avocados, halved, peeled and thinly sliced
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Juice of ½ small lemon
Method:
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Heat oil in a large saucepan over medium-high heat, add chorizo and cook, stirring occasionally for 3-4 minutes until browned and fragrant. Add onion and garlic to pan, sauté for 4-5 minutes until tender. Add paprika, thyme and oregano, stir until fragrant, deglaze with wine and reduce by half.
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Add beans, tomato, stock and rind, season to taste and simmer for 40-45 minutes until well flavoured and liquid has reduced by two-thirds. Stir in kale and lemon juice to wilt, adjust seasoning to taste. Keep warm.
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Drizzle both sides of bread slices with olive oil, season to taste and grill until toasted. Rub with cut-side of garlic. Arrange avocado on top, squeeze over a little lemon juice, dust with smoked paprika and season to taste.
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Divide white bean braise among serving bowls, top with diced avocado, drizzle with olive oil and scatter with thyme leaves and oregano leaves. Serve with avocado crostini.