World Cuisine

  • 2 tablespoons olive oil
  • 125 g (4 oz) chorizo sausage, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon tomato purée
  • 2 tomatoes, chopped
  • 400 g (13 oz) can pinto or kidney beans, including the liquid
  • salt and pepper
  • handful of coriander leaves, chopped, to garnish
  • lime wedges, to serve

Heat 1 tablespoon of the oil in a heavy-based saucepan, add the chorizo and cook for 3 minutes, turning occasionally, until lightly browned all over. Remove from the pan and set aside.

Add the remaining oil to the pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato purée, add the tomatoes and season. Cook for a couple of minutes until the tomatoes start to soften.

Tip in the beans and the liquid, and top up with a little water if necessary. Return the chorizo to the pan and simmer for 10 minutes. Scatter over the coriander and serve with lime wedges for squeezing over.

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