Classy Saucisse et Haricots

Hands up if you're sick of coming home after a long, hard day at work and have to think of something tasty and interesting for dinner.  Keep your hand up if you refuse to get takeaway yet again.

Good, so it's not just me.

To get around the conundrum of work/decent dinner balance, I decided to plan ahead and make a big batch of 'something' that I could freeze for later.  Luckily, I came across this idea in Donna Hay magazine (the '50th issue' issue).  I probably could have found something on my own, but I do like it when someone else does the thinking for me!

Chorizo and Beans

serves 8

Ingredients

2 tblsp olive oil

2 red onions, sliced

2 chorizo, sliced

4 cloves of garlic, sliced

2 x 400g cans diced tomatoes

1 tsp paprika

1 tsp dried chilli flakes

2 tsp dried oregano leaves (or 4 sprigs fresh oregano)

1 tblsp brown sugar

3 x 400g cans white cannellini beans

1 tblsp red wine vinegar

Method
1.  Heat the olive oil in a large saucepan over medium heat.

2.  Add the onions, chorizo and garlic, and cook for 8 minutes until the chorizo is brown and the onions are soft.

4. Add the tomatoes, paprika, chilli flakes, oregano and brown sugar.  Stir to combine, then lower the heat to medium and simmer, covered, for 5 minutes.

5.  Add the cannellini beans and heat through for 3 minutes.

6.  Serve the chorizo and beans in a bowl, with crusty bread.

Recipe adapted from Donna Hay magazine.

Other methods of serving: Stir through cooked penne pasta, or put some of the mixture into a small pie dish, top with puff pastry and bake in the oven until pastry is golden.

The chorizo and beans can also be split into smaller portions and frozen (for up to 3 months) in an airtight container or ziploc bag.  Reheat for a few minutes on the stove.

Ingredients (oregano and brown sugar not shown)

Serve with crusty bread (not shown)

While dishing the remains of this into an airtight container, I felt quite domesticated and frugal. 

 I also felt that way when buying all those cans of beans!

And don't let the name of this dish put you off - surely we can come up with something a bit more, uh, classy?

'ow about:

 "plat de saucisse et haricots"?

OR

"piatto della salsiccia e fagioli"?

OR

"la salchicha y habas"?
Vote now!