A non-traditional ragu made with chorizo sausage and white beans that comes together fast. It's hearty and spicy without being too heavy.

1 Tbsp olive or vegetable oil

1 onion (chopped)

3 cloves garlic (finely chopped)

1 Tbsp jalapeno (finely chopped (optional))

1/2 lb mexican chorizo (casing removed)

1 1/2 cups canned or fresh tomatoes (pureed)

1 1/2 cups butter beans, navy beans or cannelini beans

Salt and pepper (to taste)

Melt the butter in a pan over medium heat and swirl it to coat the pan.
Add the chopped onion and cook until it turns translucent. Toss in the garlic, jalapeño, and fresh chorizo (or any other kind of fresh sausage), then sauté for about a minute.
Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes on medium heat. Taste and add salt and pepper as needed.
Because this sauce contains meat, it won’t keep especially long in the fridge, but you can freeze it for later use if you don’t plan to eat it all within a few days.