Tuesday Dinner: Cannellini Beans with Chorizo

This was an improvised weekday throw-together.

~1 oz slab bacon, diced
4 cloves garlic, thinly sliced
1/2 a red onion, thinly sliced
1/2 a red pepper, diced
~4 oz chorizo (6" or so), sliced
15 oz bottle cannellini beans
2 bay leaves
3 sprigs thyme
a good pinch pimenton
olive oil
chicken stock
white wine
parsley

Heat some olive oil in a pan over medium-high heat. Add the bacon and cook until it's almost brown. Add the garlic and cook until it starts to brown. Add ~1/2 cup chicken stock, onion, red pepper, pimenton, and herbs and bring to a boil, reduce heat and simmer a couple of minutes until the onions start to soften. Add the chorizo and wine. Simmer 5-10 minutes, adding more liquid when needed. Add the beans, along with their liquid. Simmer another 5 minutes. Add a grind of black pepper and adjust seasoning.
Serve topped with coarsely chopped parsley, chives, and a bit of olive oil.

The chorizo, pimenton, and herbs here worked really well with the beans to make a great dish. Don't forget the parsley at the end, it's a vital touch of green flavor.