Ingredients

• 2 links cured chorizo sausage (about 3 oz)
• 1 large yellow onion
• 1 small jalapeño pepper (optional)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• ¾ lb peeled/deveined large shrimp, tails on (thawed, if needed)
• ¼ teaspoon paprika

Steps

1. Cut chorizo in half lengthwise; then slice thinly. Slice onion thinly (about 2 cups). Cut jalapeño in half (remove seeds); chop jalapeño finely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add chorizo, onions, jalapeño, and garlic; cook 2–3 minutes, stirring often, or until onions begin to soften.
3. Add shrimp (wash hands) and paprika; cook 3–4 minutes, stirring often, or just until shrimp are pink and opaque. Serve immediately.

Ingredients

• ½ yellow onion, chopped
• 1 small jalapeño pepper
• 1 (15.5-oz) can pinto beans, drained
• 1 (15.5-oz) can small red beans, drained
• 1 tablespoon minced garlic
• 1 teaspoon Complete seasoning
• 1 tablespoon extra-virgin olive oil

Steps

1. Chop onion coarsely (½ cup). Cut jalapeño in half (remove seeds); chop pepper finely. Combine all ingredients in medium bowl (except oil).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat.
3. Add bean mixture to pan and cook 5–7 minutes, stirring frequently, or until peppers are softened and beans are thoroughly heated. Serve.