Quick Fideos with Chorizo and Butter Beans

• 8 ounces dried chorizo, thinly sliced on the bias
• 1 medium red onion, cut into 1/2-inch dice
• 3 garlic cloves, thinly sliced
• 1/2 pound capellini, broken into 2-inch pieces
• 3 thyme sprigs
• One 14-ounce can butter beans, drained and rinsed
• 4 cups chicken stock or low-sodium broth
• 1 cup tomato puree
• Kosher salt and freshly ground pepper

1. In a very large skillet, cook the chorizo over moderately high heat until crisp, about 2 minutes.
2. Using a slotted spoon, transfer the chorizo to a plate.
3. Drain off all but 3 tablespoons of the chorizo oil in the skillet.
4. Add the onion and garlic to the skillet and cook over moderate heat until tender, about 4 minutes.
5. Add the capellini and cook, stirring, until toasted, about 3 minutes.
6. Add the thyme, butter beans, chicken stock, tomato puree and the reserved chorizo.
7. Season with salt and pepper and bring to a simmer.
8. Cover the skillet and simmer over moderate heat until the pasta is tender, about 2 minutes.
9. Let the fideos stand for 1 minute, then spoon into bowls and serve.

chorizo, red onion, garlic, capellini, thyme, butter beans, chicken stock, tomato puree, kosher salt

Taken from www.foodandwine.com/recipes/may-2008-quick-fideos-with-chorizo-and-butter-beans (may not work)