Today I have one of my favorite stew- ish recipes for you. This dish is really nice for those rainy and colder days. It doesn’t take too long to make and stores well in the fridge for a few days, so I would certainly make more if I were you ;).
You will need:
- 125 grams of chopped vegetables (I used an Italian mix with courgette, leek, bell pepper and onions)
- 200 grams of brown beans
- 1 pork sausage
- 75 grams of chorizo sausage
- 200mL of tomato frito/ tomato cubes/ passata
- 1 tsp oregano
- 1 tsp thyme
Let’s get started!
- Cut your chorizo and pork sausage in cubes of about 1 cm. I leave the skin on the pork sausage, it still can be quite a fuss to cut, since it’s soft, but a sharp knife should make the job easier.
- Heat a wok or skillet and put in the sausage and chorizo on a medium to low fire. Do not add oil, the chorizo will be releasing fat as it cooks.
- Drain and rinse the beans. Add the veggies to the meat and saute for about a minute.
- Then add the beans and the tomato frito. Add the herbs and pepper to taste. Let it simmer slightly and enjoy!
I tend to eat this with some bread, so dip in the leftover sauce. Today I had a pumpkin seed and cheese roll, which was a really good combination.
- Bake the chorizo and put it in your couscous salad, such a delicious addition
- Use the tomato frito/ cubes/ passata the next day for some home made pasta sauce
- In my grocery store the pork sausages are sold by the pair, so I used the other in a sausage and bacon carbonara.
- The other chopped veggies can also be sauteed and added to couscous, or a pasta sauce or even a filling for enchiladas.
Lately I have been planning my food again and I absolutely love it. Maybe I’ll write a brief article about it.
Have a lovely weekend!
p.s. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!