Quick Bean & Chorizo Chilli
This mouthwatering chorizo and bean stew recipe is bursting with spicy flavors that will warm you up from the inside out. The smoky chorizo adds a savory richness to the tangy tomato and chili sauce, creating a delicious base for the hearty beans. Serve this comforting stew over fluffy rice and dollop with creamy yogurt for a satisfying and flavorful meal that will leave you wanting more.
— Constant Cookbook
Ingredients
- 100g chorizo , sliced
- 350g tub fresh tomato and chilli sauce (we used Waitrose)
- 400g can kidney beans , rinsed and drained
- 400g can chickpeas , rinsed and drained
- rice and natural yogurt, or jacket potatoes and soured cream, to serve
Instructions
- Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2 generously
Nutrition
- Calories: 463 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 17 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 6.32 milligram of sodium
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