Mock Chorizo bake with beans & tomato

chorizo-bake-sAs autumn creeps in through the lack of insulation in the roof of the farmhouse, the inspiration for comfort food – stews and soups and one-dish wonders is activated. A quick glance at the end-of month pantry revealed a packet of Laasterus pork cheese-grillers. It winked at me. I thought that the only way that it could still be there is that it is a packet of chilli cheese grillers. Sadly, it wasn’t. I was so in the mood for a Spanish dish. Like a chorizo bake. When I looked at a chorizo at the shop I was horrified to see that they wanted to sell me a small 170g chorizo for R70. Bah!

So, what else did we have? There was some nice soup veggies, baked beans and canned tomatoes. So, a recipe was born. A mock chorizo bake.

A lot of this recipe was inspired by an episode of Jamie’s Money Saving Meals, but is uniquely adapted to pantry availability. The main ingredients come together very nicely, as tomato and beans and chilli and the sausage just met each other, got along well and organised a party in the mouth. The boost of taste from some rosemary on top is all Jamie, and worked very well indeed.

Ingredients:

Pork sausages/ cheese grillers/ pork bangers, even good viennas 450g
Canned Cannelli Beans 1 440g can
Canned beans in tomato sauce 1 440g can
Canned Italian Tomatoes 1 440g can
Carrots 2 chopped in rough chucks
Potato 1 Medium potato chopped in rough chunks
Rosemary 3 sprigs from the garden
Nando’s Garlic Peri-Peri Sauce 1 Tablespoon
Onion 2 medium onions
Cabbage 1 cup chopped cabbage/ red cabbage
Olive oil 1 lug

How I went about it:

  1. I used my big pan, added a good lug of olive oil and fried the cheese-grillers until golden. Preheat the oven to 180 degrees Celsius.
  2. Remove the sausage and cut them at an angle in about 1,5-2cm lenghts.
  3. Put back in the pan with the onion and the cabbage and the carrots. Add the Nando’s sauce. Saute until the onion softens.
  4. Add the cans of beans and the can of tomatoes. Add the potato. Add one sprig of rosemary to the dish at this time, to infuse into the sauce.
  5. Simmer at a medium heat, stirring often. The baked beans tend to start sticking to the pan if you don’t.
  6. Simmer until the potato softens, but is not cooked through.
  7. Remove the leaves from the other two sprigs and mix them with a little bit of olive oil in a bowl.
  8. Remove the pan from the stove, sprinkle the oiled rosemary leaves on top, and place in the oven.
  9. Bake for 20-25 minutes in the oven. The rosemary leaves should crisp nicely on top.
  10. Take straight to the table and serve with some hot roasted garlic and fresh tomato rubbed ciabatta bread.

 

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