Smoky Chorizo & Beans

Chorizo has to be one of my most favourite things on the planet, the smoky spicy flavour is just awesome. This dinner is a perfect quick meal for those nights when you really don’t feel like cooking, and the leftovers keep really well too so its also the perfect lunch the next day. It started life in my kitchen as a Donna Hay recipe, but quite a few tweaks later, and many times cooking it, this version has now become one of my regular weeknight meals. Forget tinned baked beans, they’ve got nothing on these Smoky Chorizo & Beans with crusty bread.

Smoky Chorizo & Beans

Ingredients:
– 1 red onion, chopped
– 2 chorizo, sliced
– 2 400g tins cannelini beans
– 1 700ml bottle tomato passata
– 1 1/2 tbsp smoked sweet paprika
– 3/4 cup beef stock
– Fresh coriander, roughly chopped

Method:
Cook the sliced chorizo in a fry pan over a medium heat until golden, remove to a plate. Next add the onions to the pan and cook for 2-3mins until softened. Add the chorizo back to the pan along with the paprika, beans, passata, and stock. Reduce the heat to a simmer and cook for 20-25mins or until the sauce has thickened. Roughly chop the coriander and stir through (add as much or as little as you like – I like a lot). Serve the beans with fresh crusty white bread.

Enjoy! x