Iberico Pork Chorizo, White Beans & Spinach by Chef Jonah Miller

Posted by Iberian Pastures on Nov 4, 2019 4:24:18 PM

This is the Iberico Pork Chorizo Sausage, White Beans & Spinach recipe from the first installment in @IberianPastures video series on cooking Iberico Pork with Chef Jonah Miller, from Huertas NYC. In 2015, Will Harris partnered with Jaime & Kurt Oriol to form Iberian Pastures and be among the first to welcome Iberian Hogs, a Spanish national treasure, to the United States. Instead of acorns, our Iberian pigs are raised on a diet of peanuts and pecans, putting a south Georgia twist on the long kept Spanish tradition. 

iberico-pork-chorizo-beans_1200

Ingredients

  • 4 Iberico Pork Chorizo Sausages (uncured)
  • 1/2 yellow onion, sliced
  • 2 cloves garlic, sliced
  • 1 tsp canola oil
  • 3 cups cooked white beans (such as navy or cannellini)
  • 8 ounces baby spinach, washed
  • salt, to taste

Method

  1. Preheat your oven to 350F.
  2. Place a sauté pan over medium heat. Preheat for 1 minute.
  3. Add the sausage and cook over medium heat for 2 to 3 minutes, until the sausage has a near brown sear. Flip and place in the oven for 5 minutes.
  4. Remove from the oven and place the sausages on a plate or tray – do not remove the fat from the pan.
  5. Add the garlic and onions to the pan and place over medium heat. Cook, stirring occasionally for 2 to 3 minutes until the garlic is lightly toasted and the onions have begun to soften.
  6. Add the spinach and wilt slightly before adding the beans. Stir together and cook until hot.
  7. Taste for seasoning and add salt if necessary.
  8. To serve, place the beans on a serving platter or individual plates. Top with either whole or sliced sausage.
Serves 2 as a main dish and 4 as part of a larger meal

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Topics: Pasture-Raised Pork, Georgia Raised Iberico Pork

Georiga-raised Spanish Iberico Cuts Fed with Peanuts & Pecans
Georiga-raised Spanish Iberico Cuts Fed with Peanuts & Pecans


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