Fava Beans with Sautéed Leeks & Chorizo Sausage

Cozy and comforting, yet fresh and flavorful!

Ingredients:
1 pound dried Diana fava beans, rinsed and picked over
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1-2 bay leaves
2 tablespoons olive oil
3-4 links Skagit River Ranch Chorizo sausage
2 leeks, trimmed of root and dark green ends, and finely chopped
Sea salt and fresh ground pepper

Method:
1. In a large pot, soak the beans in 4 cups water for at least 6 hours, or up to overnight, until the beans double in size. Drain and rinse.

2. Return beans to the pot and add a fresh 4 cups of water, then bring to a boil. Season with the cumin, chili powder, coriander and bay leaves. Simmer for about 45 minutes, then season generously with salt and pepper and continue to cook another 15-20 minutes, or until beans very tender and have absorbed most of the cooking liquid.

3. Meanwhile, in a sauté pan, heat the olive oil and then add the sausage links and sauté until fully cooked through. Remove from the heat and slice into thin discs. Then, add the leeks to the still-warm pan and sauté until just wilted. Season with salt and pepper and remove from heat.

4. To serve, add a generous helping of beans to a bowl and then top with slices of chorizo and a mound of sautéed leeks.

Chili-Lime Sweet Corn Salad

Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper

Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.

2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.

3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.

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