 |
INGREDIENTS:
4 chorizo sausages
2 teaspoons olive oil
1 onion, cut into wedges
½ red and green capsicum, cut into chunky pieces
4-6 mushrooms, quartered
400g can Edgell Borlotti Beans, drained
400g can diced tomatoes
¼ cup water
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1 bay leaf
METHOD:
1. Grill or barbecue chorizo sausages until heated through.
2. Heat oil in a frying pan, add onion, capsicum, mushrooms and
cook for 6-8 minutes or until tender.
3. Stir in drained Edgell Borlotti Beans and remaining
ingredients and simmer for 5 minutes.
4. Add a pinch of sugar and season with salt and pepper. Serve
Tuscan Borlotti Beans with cooked Chorizo sausages.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 12 minutes
TIP: As an alternate serving suggestion sausages can be sliced after
cooking and added to sauce and served as a one pot dish.
 3.5
serves of vegetables (or ¾ of your recommended daily veggie intake)
Excellent
source of fibre
| Energy |
1850kJ |
|
| Protein |
24.0g |
|
| Fat - total |
25.0g |
|
| - saturated |
8.6g |
|
| Carbohydrate - total |
25.0g |
|
| - sugars |
8.4g |
|
| Fibre |
8.7g |
|
| Sodium |
670mg |
|
|
