A filling, warm dish of chorizo and beans. Plenty of garlic and cumin makes it so flavorful. For even more protein and a rich yolk, top with a poached egg.
By Tania Cusack
This bean dish has a little bit of a spicy twist. There is more Mexican chorizo than beans, but you could reverse that. There’s is not much you could do wrong with it, so improvise. I was inspired to make it after being given some Mexican Chorizo. If you have never had real Mexican Chorizo then you are definately missing out. It is spicy and crumbly and can be added to anything that needs a big hit of flavour and texture.
- 1 small onion. chopped
- 2 tablespoons olive oil
- 1 clove of garlic chopped
- 3 very ripe tomatoes chopped
- 1 cup tomato puree ( or you can replace these two ingredients with 1 x 400gm can/14oz chopped tomatoes instead of the fresh and puree)
- 1 teaspoon cumin
- ¼ bunch chopped coriander
- 1 cup of cooked spicy Mexican Chorizo
- 1 x can drained cannellini beans ( 400gm/`140z)
- ½ teaspoon salt, fresh pepper
- Soft poached egg, optional
- Heat a Medium pan with the olive oil and add the onion, garlic and cumin and saute till softened.
- Add the tomatoes and cook till heated through.
- Add the puree, coriander and chorizo and beans and simmer on low until all the tomatoes are well broken down
- Season with salt and pepper
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.