This super-easy dish also makes a delicious brunch! Serve it topped with a fried egg.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 (250g) chorizo, finely chopped
- 1 large red onion, halved, thinly sliced
- 1 large red capsicum, thinly sliced
- 2 garlic cloves, crushed
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon dried chilli flakes
- 2 x 410g cans Ardmona Duo Tomatoes & Paste Mixed Herbs
- 2 teaspoons maple syrup
- 400g can cannellini beans, rinsed, drained
- 400g can butter beans, rinsed, drained
- 100g (1 cup) mozzarella, coarsely grated
- Bread, chargrilled, to serve
- Fresh coriander leaves, to serve (optional)
Method
- Step 1Heat the oil in a large frying pan over medium heat. Add the chorizo. Cook, stirring, for 2 minutes or until golden. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic. Add the tomato and maple syrup. Season. Cook, covered, stirring occasionally, for 6 minutes. Add the beans and cook, uncovered, for 2 minutes or until warmed through.
- Step 2Preheat oven grill to high. Sprinkle bean mixture with cheese. Cook under grill for 2-3 minutes or until cheese is melted and golden. Serve with bread and top with coriander, if using.
Nutrition
2370 kj
Energy
23g
Fat Total
8g
Saturated Fat
9g
Fibre
34g
Protein
49g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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