Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 tbsp olive oil
85g/3oz chorizo, chopped
85g/3oz roasted peppers
½ beef tomato, diced
1 clove garlic, peeled and chopped
110g/4oz tinned kidney beans, rinsed and drained
1 tbsp fresh herbs, chopped
2 tbsp olives, pitted
30g/1oz white breadcrumbs
2 tbsp oil (from jar of roasted peppers)
1. Preheat the grill to high.
2. Heat the oil in a large, non-stick frying pan and sauté the chorizo for 1-2 minutes.
3. Add the peppers, tomato and garlic and fry for 5-6 minutes, stirring frequently.
4. Add the kidney beans to the pan with the fresh herbs and olives and heat for a further 1-2 minutes.
5. Transfer the mixture into a gratin dish and sprinkle with breadcrumbs. Drizzle with the oil and then grill for two minutes, or until the top is crisp and golden. Serve at once.

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