Mexican Pit Beans with Chorizo
Mixed beans slow cooked in a Mexican style tomato and smoked paprika sauce. The perfect side dish.
Allergens
Contains no allergens
Ingredients
300g red kidney beans
300g pinto beans
50g chorizo, diced
2 red onions, chopped
10g coriander, chopped
Method
Step 1
Drain the kidney beans and pinto beans in a strainer.
Step 2
Heat the chorizo on a medium heat for 3 minutes. Add the red onion and continue to cook for a further 2 minutes.
Step 3
Add the Fajita Sauce and finally the beans, combining all the ingredients and reduce the heat to low. Cook for about 25 minutes.
To serve
Add chopped coriander just before serving. Serve as a side dish with barbequed meat, rice or a baked potato.
