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Black beans with smoky grains & chorizo
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2 tbsp Spanish extra virgin olive oil
200g pack Unearthed Smoked Cooking Chorizo, thickly sliced
1 medium red onion, finely chopped
5 cloves garlic, thinly sliced
50g Cooks’ Ingredients Chargrilled Peppers In Sunflower Oil, drained
400g can chopped tomatoes
2 tbsp chopped thyme leaves
2 x 400g cans Epicure Organic Black Beans, drained
250g pack Merchant Gourmet Smoky Spanish-style Grains & Rice
Flat leaf parsley, chopped, to garnish
1. Heat the oil in a large pan and add the chorizo. Cook quickly over a high heat on both sides until browned and cooked through, then add the onion and garlic. Cook over a medium heat for 5 minutes until softened.
2. Add the peppers with the tomatoes, thyme and drained beans. Bring to the boil and simmer for 10 minutes to make a thick sauce.
3. Stir in the grains and rice mix, stirring gently to break up any lumps, then simmer together for 5 minutes until piping hot throughout.
4. Scatter with chopped parsley, pile onto warm plates and serve.
Typical values per serving:
This recipe was first published in July 2021.
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