Mexican Pit Beans with Chorizo
Mixed beans slow cooked in a Mexican style tomato and smoked paprika sauce. The perfect side dish.
300g red kidney beans
300g pinto beans
50g chorizo, diced
225g Blenders Fajita Sauce
2 red onions, chopped
10g coriander, chopped
Drain the kidney beans and pinto beans in a strainer.
Heat the chorizo on a medium heat for 3 minutes. Add the red onion and continue to cook for a further 2 minutes.
Add the Fajita Sauce and finally the beans, combining all the ingredients and reduce the heat to low. Cook for about 25 minutes.
Add chopped coriander just before serving. Serve as a side dish with barbequed meat, rice or a baked potato.