This Chorizo with butter bean braise recipe is a typically spanish tapas dish which makes a great tasty lunch.
- 1 small onion, diced
- 1 tbls olive oil
- 2 cloves garlic, crushed
- 5 Tomatoes, diced
- 2 tbls tomato paste
- 2 tsp. brown sugar
- ½ lemon grated rind
- 2 chorizo sausages, sliced on an angle, not too thick
- 1 tsp. each smoked paprika, oregano, rosemary, garlic powder, paprika
- 1 bay leaf
- 1 cup water
- 2 cans butter beans, drained and rinsed
- Heat a non-stick fry pan with the oil and sauté the onion, for approx. 5 mins. Add the smoked paprika, paprika and garlic until the aromas are released. Add ½ cup water and simmer for 5 mins.
- Stir in the tomatoes and paste, garlic powder, sugar, rosemary and oregano and simmer for a further 5 mins. Add the lemon rind.
- Now add the rinsed butter beans, ½ cup water and simmer for 10 mins then turn off heat.
- In a separate non stick fry pan heat on med heat place the sliced chorizo. No oil required as the sausage will omit oil. Cook for 10 mins until browned on both sides.
- Once cooked add to the tomato mixture, turn heat on med heat and simmer for a couple more minutes and season with cracked pepper.
- Serve on a platter, crumble a teaspoon of feta on top and serve with crusty bread.
Servings: 4 Serving size:468g
|Average Serve||Average 100g|
|Energy||1620 kJ||345 kJ|
|387 Cal||82 Cal|
|Protein||21.5 g||4.6 g|
|Fat, total||20.7 g||4.4 g|
|- Saturated||6.9 g||1.5 g|
|Carbohydrate||22.2 g||4.7 g|
|- Sugars||9.2 g||2.0 g|
|Sodium||928 mg||198 mg|
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