Pinto bean & spicy sausage chilli
Use fresh pork chorizo-style sausages if you can find them or anything with a decent chilli and herb content for this great value, make-ahead meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 55 mins
- Cook the sausages in a wide pan with a lid until browned all over and cooked through. Take out of the pan and add the onion, garlic and pepper. Cook for 5 minutes until softened then add the cumin and chillies. Cook for a minute then add the tomatoes and sugar. Stir, season and bring to a simmer.
- Slice the sausages in to chunks on an angle then add back to the sauce with the beans. Simmer for 30 minutes until sauce is thickened. Stir in the chopped coriander. Serve with and rice, soured cream and coriander leaves.
PER SERVING
385 kcalories, protein 22.5g, carbohydrate 31.0g, fat 19.9 g, saturated fat 6.0g, fibre 8.5g, salt 1.54 g
Recipe from olive magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1353637/
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Ingredients
- 6 spicy pork sausages
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 1 green pepper , cut into chunks
- 2 tsp ground cumin
- big pinch dried chillies
- 2x400g tins chopped tomatoes
- 1 tsp sugar
- 1 x 400g tin pinto beans , drained
- handful coriander , chopped, plus coriander leaves to finish
- 150g basmati rice , cooked, to serve
- soured cream , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 55 mins
Ingredients
- 6 spicy pork sausages
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 1 green pepper , cut into chunks
- 2 tsp ground cumin
- big pinch dried chillies
- 2x400g tins chopped tomatoes
- 1 tsp sugar
- 1 x 400g tin pinto beans , drained
- handful coriander , chopped, plus coriander leaves to finish
- 150g basmati rice , cooked, to serve
- soured cream , to serve
PER SERVING
385 kcalories, protein 22.5g, carbohydrate 31.0g, fat 19.9 g, saturated fat 6.0g, fibre 8.5g, salt 1.54 g
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30 May 2011
Angela Hutchings rated and commented on this recipe
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03 June 2011
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08 May 2012
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