Spicy Red Bean & Vegan Chorizo

This is one of those fabulous one-pan recipes that can be easily modified depending on what you've got in the fridge. It was originally brought to us by Angela, our Accounts Manager who is part of the Commonsense family, being married to our founders Marion and Jim's son, Dominic. Angela is Colombian but has been living in NZ for nearly 2 decades having met Dominic while they were both travelling in Argentina. This recipe has now become a family staple, enjoyed by all. Thanks Angela! 

Serves 4

Ingredients

• 3 T olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• I tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ½ - 1 tsp smoked paprika
• ½ tsp salt
• 2 vegan chorizo sausages
• 1 large mushroom (or 2 medium), chopped
• 1 can red kidney beans, drained and rinsed
• 1 can crushed tomatoes
• 2 T tomato paste
• Handful of coriander, chopped

Method

Cut chorizo into angular rounds and fry in a tablespoon of olive oil on a medium heat until browned on both sides. Set aside.

Heat another tablespoon of oil in a heavy pan or casserole dish and fry onions and garlic until soften. Add spices and cook for another minute or two, stirring often.

Add mushrooms and the remaining oil and cook for another 5 minutes or so. Mushrooms should be dark and reduced in size by about half.

Add beans, chopped tomatoes, tomato paste, salt and return the chorizo to the pan, stirring together. Simmer for 10 minutes.

Add most of the coriander (reserving some for garnish) and cook for another 1-2 minutes.

Serve with rice, guacamole, sour cream and chopped coriander. Or use as a basis for tacos, quesadillas (pictured below) or as a side dish.