Prep 24 hrs
Cook 1 hr
A spicy recipe based on a variety of beans. Somewhat Mexican in style. Note: 1 day preparation only if you need to soak dried beans overnight.
- 50 g dried borlotti beans or 150 g pre-cooked borlotti beans
- 50 g dried cannellini beans or 150 g pre-cooked cannellini beans
- 150 g sweet corn (kernels)
- 250 g tomato sauce (salsa pronta)
- 1 teaspoon cajun spices
- 100 g chorizo sausage
- 2 tablespoons Amaretto
- If using dried beans, follow the instructions for cooking (generally: rinse well, soak overnight then boil for 40 minutes). I like to leave them slightly undercooked so that there's some bite.
- Chop the chorizo sausage into small chunks.
- Mix the cooked beans, sweet corn, tomato sauce, cajun spices and chorizo, and cook in a pan for 5 minutes to heat it thoroughly and mix in the spices.
- Remove from the flame and add the amaretto, and mix together.
- You can serve in tortilla pancakes, as a side dish, as a dip or in sandwiches. Keeps well in fridge and can be frozen. You can try other bean varieties - I used black beans, black-eye beans, kidney beans as well as lentils.
I didnt make this myself but ate it at a party and liked it.