These are no ordinary beans. They are infused with the spiciness of chorizo and sweet tomato sauce.
Ingredients
- 6 vine-ripened tomatoes
- 400g (2 cups) dried pinto beans, soaked overnight in cold water
- 1 tablespoon vegetable oil
- 450g chorizo sausages, casings removed, meat crumbled
- 1 large Spanish onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 long green chillies, thinly sliced into rounds
- 1 1/2 teaspoons ground cumin
- 50g sachet tomato paste
- 1 dried bay leaf
Method
- Step 1Quarter tomatoes. Remove seeds and juice, and reserve. Finely chop flesh.
- Step 2Place drained beans in a large pan with plenty of water to cover. Bring to the boil over medium heat and cook for 55 minutes or until tender. Drain. Heat oil in a large saucepan over medium heat, add chorizo and cook for 5 minutes, then add onion, garlic, chillies, cumin and tomato paste and stir for 5 minutes. Add beans and bay leaf, then strain tomato seeds and juices over. Add 375ml (1 1/2 cups) water and simmer for 10 minutes or until reduced. Add tomatoes and cook until heated through. Season with 2 teaspoons sea salt.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1155 kj
Energy
14g
Fat Total
5g
Saturated Fat
17g
Protein
762.54mg
Sodium
8g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel
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