Skillet Roasted Chorizo Sausage, Yellow Beans, and Kohlrabi (Serves 1-2)
Yellow beans were ripe at the farm, so I came home with a bunch. The only difference between ordinary green beans and yellow beans that I can detect is the color; they taste the same to me. I cleaned the beans and cubed a few kohlrabi and roasted them in my cast iron skillet with two links of chorizo sausage to make a nice meal.
Prep and Cook Time: 40-45 minutes
2 chorizo sausage
1 bunch of yellow beans
Yellow or brown mustard (optional)
Red chili powder
Directions: Pre-heat oven to 400 degrees. Peel kohlrabi and cut into bite-size pieces. Rinse beans, snap off the ends and snap into bite-size pieces. Pile veggies in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Add chorizo and let it brown on one side for few minutes and then turn to brown the opposite side. Add veggies to the skillet and arrange around the chorizo. Place lid on skillet. Move skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Smear a little mustard on the chorizo if you like and enjoy!
Notes: I tend to eat a pound of vegetables in one sitting with meat, but I am a big eater.
My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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