This dish combines two left-over servings of Pork Chops in Tomato Sauce with beans and lower sodium chorizo sausage to make a unique fabada (bean stew). The low sodium nature of this dish is made possible by using chorizo sausage that has a total of 530 mg. of sodium per sausage.

4 servings: 179 mg. sodium per serving

1 can no-salt added navy beans, drained and rinsed
1 dried ancho chili pod
2 left-over servings of Pork Chops in Tomato Sauce, including the sauce
1 small clove garlic
1 lower sodium chorizo sausage

Prep. Instructions

1. Rinse outside of chili pod. Take off stem, open up pod and rinse out seeds. Tear pod into quarters.
2. Place pod pieces in a small pan with left-over tomato sauce from Pork Chops in Tomato Sauce recipe. Add small amount of water to cover the pod pieces. Bring mixture to a boil; turn down heat and simmer, uncovered, for 10 minutes.
3. Place pod mixture into blender. Add garlic. Blend until smooth; set aside.
4. Cut meat from left-over pork chops into small (1/4 inch) pieces.
5. Thinly slice the chorizo sausage (1/4 inch slices).

Cooking Instructions

1. Place pork and chorizo sausage into a 10 inch skillet. Turn heat to medium. When sausage starts to sizzle, turn heat down to medium low; cook for 5 minutes, stirring often.

2. Add blended tomato sauce mixture; stir to combine. Cook 10 minutes, stirring occasionally.

3. Add beans. Stir to combine. Bring to soft boil; turn heat down and simmer 10 minutes, uncovered, stirring occasionally.

4. Add 1/2 cup water. Stir to combine. Bring to soft boil again; turn heat down and simmer, uncovered, 5 minutes more. Serve in 4 small soup bowls.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds