Save to your scrapbook
Black beans with smoky grains & chorizo
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
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
and sliced
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:
Energy |
2,099kJ 503kcals |
---|---|
Fat | 24g |
Saturated Fat | 6.3g |
Carbohydrate | 42g |
Sugars | 9.1g |
Protein | 22g |
Salt | 1.4g |
Fibre | 16g |
This recipe was first published in Tue Jul 27 11:57:54 BST 2021.
Average user rating