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  • 2 16-ounce cans cannellini beans, rinsed
  • 1 white onion, diced
  • 2 cloves garlic, chopped
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 lemon, halved
  • 1 pound fresh chorizo
  • 1 red onion, diced
  • 1 poblano pepper, roasted then seeded and diced
  • 1/2 cup chopped parsley
  • Grilled flat bread or warm tortilla chips, for serving


Serves: 6-8


Heat a skillet over medium-high heat with 2 tablespoons oil. Add garlic and onions, and sauté until lightly caramelized. Add beans and sauté another 5-8 minutes until cooked through. Season with salt and pepper then remove from heat. Let cool for a few minutes then purée in a food processor.  Do not over-work. Add lemon juice and set aside
In a separate sauté pan, heat remaining 2 tablespoons oil then add the crumbled chorizo. When about halfway cooked, add the red onion. Continue to sauté until the chorizo is completely cooked. Stir in the poblanos.

Place the bean dip in a shallow bowl and spoon the chorizo mixture over the top. Garnish with chopped parsley and serve with grilled flat bread or warm tortilla chips alongside for dipping.


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