Flamenco Baked Beans & Chorizo
This hearty breakfast (or brunch!) is so tasty. It has a little bit of spice from the chorizo, and is perfect for the colder months when you want something warming to keep you going. Every serve has 28 grams of protein which is great for active bodies and, if you're trying to lose weight, the extra protein will definitely keep you feeling fuller for longer too.
- 1 teaspoon extra-virgin coconut oil
- 1/2 red onion small, diced
- 1 clove garlic minced
- 1/2 red capsicum thinly sliced
- 1 teaspoon sweet paprika
- 1 teaspoon oregano dried
- 80 g chorizo sausage remove the skin
- 1 bay leaf
- 1/2 tablespoon tomato paste
- 1 can cannellini beans drained & rinsed
- 120 g tomato passata
- 1/2 cup water
- 1/3 cup green peas
- 20 g baby bocconcini
- salt & pepper to taste
- 2 tablespoon fresh parsley roughly chopped
- 1/2 lemon quartered
- Heat the coconut oil in an oven proof frypan over moderate heat.
- Add the chopped onion, garlic, capsicum and spices. Stir until they start to soften.
- Add chorizo mince and bay leaf to the frypan and stir until cooked, breaking up the chorizo with the back of a spoon. (If you have bought hard or cured chorizo, simply dice and add to the frypan.)
- Stir through the tomato paste for 1 minute.
- Then, add rinsed cannelini beans, tomato passata and water.
- Bring to a simmer and mix through the peas.
- Poke the boccincini into the top of beans mixture and place under a high grill until melted.
- Top with parsley leaves and fresh lemon juice if desired.
If you’d like a vegan or vegetarian version of this yummy Spanish beans brunch, try this!