Saucy Moroccan Beans and Chorizo

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1bunch parsley
• 2clov garlic
• 1pcs chorizo sausage
• 380g three bean mix
• 10g Moroccan seasoning
• 400g diced tomatoes
• 2pcs wholemeal bread rolls
• 19ml olive oil
• 15ml tomato sauce
• 3ml sugar
• 180ml (¾ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Cut the capsicum into 2cm chunks. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 2 garlic cloves. Cut the chorizo into 1cm-thick slices. Drain and rinse the beans.
2. Step 2 — Cook chorizo and capsicum
   Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Reduce the heat to medium, add the capsicum and 2 tsp olive oil and cook, stirring, for 3 mins or until softened. Add the parsley stems, Moroccan seasoning and 1 tbs tomato sauce and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Simmer beans
   Add the beans, half the tomatoes* (see Make it yours), ½ tsp sugar and 180ml (¾ cup) boiling water to the chorizo mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10 mins or until slightly thickened.
4. Step 4 — Grill dippers
   Meanwhile, preheat the grill to high. Line an oven tray with foil. Combine the garlic, half the parsley leaves and 3 tsp olive oil in a bowl. Cut the rolls in half. Put on the lined tray, cut-side up, and brush with the parsley mixture. Grill the rolls for 2-3 mins until golden and crusty.
5. Step 5 — Serve up
   Divide the chorizo and beans among bowls and scatter over the remaining parsley. Serve with the herb bread dippers and enjoy!
6. Step 6 — Make it yours
   Chorizo loves woody herbs. If you have some on hand, throw ½ tsp finely chopped rosemary or thyme leaves into the pan with the tomatoes for a fragrant twist.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat