Basque Chorizo and Zuni Gold Beans


  • 2 Llano Seco Basque Chorizo Sausages 
  • 2 cups cooked Zuni Gold Heirloom Beans 
  • 8-10 each Cherry Tomatoes 
  • 1/4 cup Roasted and Diced Poblano Chili 
  • 1/4 cup Diced White Onion 
  • 1 tbls. Chopped Garlic 
  • 1 tsp. Finely chopped Cilantro steam 
  • 2 tbls. Fresh picked Cilantro Leaves 
  • 2 tbls. Goat Cheese 
  • Oil for cooking (individual preference, we recommend a light oil, like grape seed. 
  • Salt and Papper 


  1. In a medium sauté pan, add 1 tbls. of oil on low-medium heat. Place Llano Seco Basque Chorizo links in pan and cover with lid, turning every 1-2 minutes in order to brown skin. Cook until internal temperature reaches 165* F. 
  2. Remove Sausages and let rest. 
  3. In the same pan, add cherry tomatoes and season with salt and pepper. Cook until skins begin to blister and char on the outside. Be careful as any liquid from tomatoes can cause oil in the pan to flame. Once blistered remove from pan and set aside. 
  4. In the same pan, add additional 2 tbls. of oil at medium temperature and add diced onion and garlic. Season with salt and pepper. 
  5. Cook until onions become slightly translucent then add diced, roasted poblano chilies and cooked Zuni Gold beans. Season with salt and pepper. 
  6. Add tomatoes and cook for additional 1 minute while continually tossing or stirring the pan. 
  7. Plate beans and all veggies onto serving dish and top with Llano Seco Basque Chorizo sausages. 
  8. Garnish with cilantro leaves and stems. Crumble 2 tbls. of goat cheese on top.