Here’s a simple and inexpensive meal which you can cook ahead of time. Feel free to make double quantity, and serve it as an enchilada filling. It will keep for several days in the fridge… ready to go after a long day at work.
2 cups dried cannelini beans, soaked in water overnight
1 tbsp olive oil
1 brown onion, diced
1 carrot, diced
2 bay leaves
400ml tomato passata
2 tbsp tomato sauce (ketchup)
1 chorizo sausage
2 cloves garlic, crushed
Greek yogurt and bread to serve
How to prepare:
Dice half of the chorizo sausage.
Heat a large frypan or casserole pot. Add the oil and the diced chorizo. Cook on a medium heat, stirring regularly until the chorizo is brown and crispy.
Reduce the heat and add the onion and bay leaf. Cook for a minute or two, then add the garlic and beans.
Allow to sauté for a minute before adding the tomato and tomato sauce.
Season with a little salt and pepper.
Pour enough water into the pot to cover the ingredients. Cover with a lid and allow to cook for approximately 2 hours.
To serve, slice the remaining chorizo and cook on a skillet until brown and crispy.
Spoon the beans into individual bowls. Top with chorizo and yogurt. Serve with crusty bread.