Chorizo cassoulet

Serves 1-2

Preparation timeĀ less than 30 mins

Cooking timeĀ 10 to 30 mins

1 tsp vegetable oil
55g/2oz chorizo, diced
1/3 onion, sliced
handful of herbs, chopped, including parsley, coriander and chives
2 garlic cloves, crushed
85g/3oz kidney beans, drained and rinsed
1 tomato, diced
55ml/2fl oz chicken stock
salt and pepper, to taste
55g/2oz breadcrumbs, toasted
1. Preheat a grill to high.
2. Heat the vegetable oil in a pan. Saute the chorizo and the onion together for 2-3 minutes, to soften.
3. Add the chopped herbs and the garlic, and cook for a further minute.
4. Add the kidney beans, the diced tomato and the chicken stock. Bring to the boil, season to taste, then simmer for four minutes.
5. Pour the mixture into a gratin dish, sprinkle with the toasted breadcrumbs, then grill for two minutes, until golden.
6. Serve straight away.

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