Recipe: Chorizo and White Bean Crostini
Many of Alberta’s pork farmers are also Alberta Pulse Growers – growing dry peas, beans, lentils and chickpeas across the province. Pulses are the dry edible seeds of pod plants in the legume family and include dry peas, beans, lentils and chickpeas. In addition to being nutritious (high in protein and fibre and low in fat), pulses also pair perfectly with pork.
Canned pulses offer an affordable and quick way to add instant nutrients to your meal prep. This recipe for Chorizo and White Bean Crostini makes for a quick appetizer or side dish; a dose of fibre never tasted so good.
Visit a local butcher to pick up some freshly made, Alberta pork chorizo sausage.
What you’ll need…
- 2 chorizo sausages, uncooked – removed from sausage casing and crumbled
- 1 large can (17 oz) of white/cannelloni beans, drained and rinsed
- 1 baguette, or small crusty bread loaf, cut into 1 cm slice on an angle
- 1 clove of garlic, minced
- 4 tbsp of canola oil, divided
- 1 tsp of lemon juice
- salt and pepper, to taste
- green onions or fresh chives, chopped – optional as garnish
- Preheat oven to 350 F. Lightly brush 3 Tbsp of oil on both sides of sliced bread. Place on a baking sheet.
- Bake five – seven minutes; flip crostini over. Bake five to seven more minutes or until desired browning is achieved. Remove from oven.
- Place half of the beans in a blender or food processor with 1 Tbsp of oil, garlic clove, and lemon juice and mix until smooth.
- In a large pan, cook chorizo over medium heat, stirring and breaking up the meat until thoroughly cooked and separated, approximately five- seven minutes. When sausage meat is cooked, remove pan from heat.
- To the pan add the beans, bean puree, and mix to combine. Add salt and pepper to taste.
- Top each crostini with chorizo and bean mixture, and garnish with chopped green onions, chives, or herb of choice.