Chorizo Baked Beans
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Chorizo Baked Beans
Ingredient
2 chorizo, diced
1 large brown onion, diced
2 garlic cloves, sliced
2 celery sticks
2 tbs smoked paprika
1 tbs ground cumin
1 tbs ground coriander
5 thyme sprigs
4 dry bay leaves
1 cauliflower, cut into bite sized pieces
1 broccoli, cut into bite sized pieces
150g can broad beans, rinsed
400g can chickpeas, rinsed
400g can kidney beans, rinsed
750g tomato passata
1 bunch of parsley, chopped
Red Island extra virgin olive oil
Sourdough, sliced and toasted to serve
Grated tasty cheese to serve
Method
In a large saucepan cook the chorizo in a drizzle of olive oil until it begins to stain the olive oil. Add the onion, garlic and celery, cook for a further minute. Add the herbs and spices, cook for one more minute.
Add the cauliflower, broccoli and broad beans, cook for a few minutes until the vegetables begin to soften.
Add the bean and passata with a pinch of salt, cook until the vegetables are tender and the bean warmed through. Stir through the parsley keeping a little aside to garnish with.
Serve beans on toasted sourdough and scatter a little tasty cheese and parsley over.
Recipe by Michael Weldon
