Chorizo with Beans

    Chorizo and three bean salad cooked with onions, mushrooms and tomatoes, served over toast then sprinkled with Parmesan cheese makes a quick and easy dinner.

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    Serves: 2 

    • 2 tablespoons oil
    • 1 chorizo, sliced 5mm thick
    • 1 onion, sliced
    • 2 small mushrooms, sliced
    • 2 cloves garlic, minced
    • 400g tinned tomatoes, drained and diced
    • 430g tin three bean salad, rinsed and drained
    • 4 basil leaves
    • 4 tablespoons cream cheese
    • 4 slices bread, toasted
    • salt and pepper, to taste
    • 2 tablespoons Parmesan, grated

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Lightly brown the chorizo in half of the oil then set on newspaper to drain. In the remaining oil, saute the onion and mushroom until onion becomes translucent, 2 minutes.
    2. Stir in garlic for 30 seconds then add tomatoes, beans and basil. Bring to a boil then simmer for 5 minutes. Sir in chorizo and cook 5 minutes more.
    3. Spread cream cheese over toast, pour on been and chorizo, season with salt, pepper then sprinkle with Parmesan cheese.
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