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Pinto beans with chorizo
Pinto beans with chorizo
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Chorizo-infused beans in sweet tomato sauce: a spicy twist on a classic dish.
Ingredients:
  • 6 vine-ripened tomatoes
  • 400g (2 cups) dried pinto beans, soaked overnight in cold water
  • 18.40 gm 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
  • 3.75 gm ground cumin
  • 50g sachet tomato paste
  • 1 dried bay leaf
Instructions:
  • Cut tomatoes into quarters. Remove seeds and juice, then finely chop the flesh.
  • In a large pan, cover drained beans with water and bring to a boil. Cook for 55 minutes until tender, then drain. In a large saucepan, heat oil over medium heat. Add chorizo and cook for 5 minutes. Stir in onion, garlic, chillies, cumin, and tomato paste, cooking for another 5 minutes. Add drained beans, bay leaf, strained tomato seeds and juices, and 375ml (1 1/2 cups) water. Simmer for 10 minutes until reduced. Finally, add tomatoes and heat through. Season with 2 teaspoons of sea salt.

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