CHORIZO AND BEAN ONE-POT

CHORIZO AND BEAN ONE-POT  

Serves 6

Slightly over 2 Syns per serving

200g chorizo, diced - 13 Syns
2 onions, finely chopped
4 sticks of celery, finely chopped
400g can red kidney beans, rinsed and drained
400g can cannellini beans, rinsed and drained
2x400g cans chopped tomatoes
2 garlic cloves, crushed
1 tbsp. Worcestershire Sauce
500ml hot vegetable stock
1 bay leaf

Dry-fry the chorizo in a heat-proof casserole dish, until browned and the oils are running.
Add the onions, garlic, carrots and celery and sauté until softened, adding Frylight, if necessary.
Stir in all the beans, tomatoes, Worcestershire Sauce and stock. Season well with black pepper.
Add the bay leaf and simmer for about 25 minutes until reduced. Remove bay leaf before serving.

Lovely served with HEX grated cheese sprinkled over and grilled. Also good with a HEX chunk of crusty bread.