I didn’t discover chorizo sausages until a few years back and what a difference they have made to my culinary life. But you have to be careful how you use them or the strong, spicy flavour will overwhelm all else. Last night, I watched an episode of Kitchen Rules on TV and was surprised at the lack of basic cooking knowledge the couple displayed. They put a leg of lamb which was already cooked back into the oven to cook a little more and then covered it in foil to rest, which continued cooking it even longer. They also added one of the strongest herbs, tarragon, to a delicate flavoured entree dish and then for dessert made a lemon and lime tart with a passionfruit sauce – all sharp elements, which would have twisted my tongue into an arabesque. Pete hated the dessert but, strangely enough, French Manu liked it and they gave it widely disparate marks. The only other guests who liked it were the two men who love all things French and think the sun shines out of Manu’s …. you know what. But above all these faults, what shone through was their passion for cooking. I think a lot can be excused if there’s passion and it’s wonderful to watch cooks who express themselves in their food. I don’t really know what that means but you know it when you see it. When you watch Jamie Oliver sprinkle parmesan from up high or place the last little bit of herb with such gentle precision, you know you have seen it – passion.
I found this recipe in the local supermarket magazine. The good thing about recipes from such a magazine is that you know they will have all the ingredients and that they will work and be tasty. Otherwise all the locals would descend upon the supermarket in angry droves. This is a big bowl of delicious comfort food, ideal for this cold weather. Every little bit was eaten by the three of us.
This recipe is not low Fodmap.
- 1 tbsp olive oil
- 1 small onion - diced
- ½ tsp cajun spice
- 2 tins of peeled, chopped savoury-flavoured tomatoes
- ½ cup of water
- 1 tin red kidney beans - drained
- 2 large spicy chorizo sausages, sliced
- 1 tbsp parsley - chopped
- Salt & pepper
- In a saucepan, heat the oil and saute the onion and spice until just coloured.
- Add the tomatoes, water and beans and simmer for 8-10 minutes.
- Add the sliced sausage and simmer for 3-4 minutes.
- Add the parsley and season to taste.
- Serve in bowls with grilled cheese taste on the side.
These are some beautiful photos! I just love chorizo with anything.
Thanks, Jen. Ditto about the chorizo.
Suzanne
Try subbing in chickpeas for the kidney beans, the flavour works very well and it’d be nice for a change if you get bored of kidney beans.
Ted, my husband would thank you for that idea. He loves chick peas with everything. He even makes a chick pea bread from chick pea flour.
Suzanne
I like the hearty, satisfying ingredients you use in this recipe Suzanne. Chorizo is a favourite (and I love the heat!) I like how you’ve combined them here with the kidney beans – sounds and looks delightful!
It was a very good meal, Kelly. You could change the spices to create a different taste experience.
Suzanne
I love chorizo too and I also only discovered them a few years ago. What a delicious looking hot pot. This would be a very hearty and flavourful meal xx
And so quick to make, Charlie – a definite plus.
Suzanne
I would absolutely love to get in on this! I love sausage and beans and have never made a dish with them together. Yours looks like it is cooked to absolute perfection! Looking forward to trying the recipe!
Do try it Julia. You will be surprised at the simplicity of it for the explosion of taste it gives.
Suzanne
Wow, that’s a nice easy recipe with tons of flavor. And pretty quick to makes. Looks totally gorgeous, too. Great job – thanks.
Thanks. It was super quick with a great result.
Suzanne