Thursday, 14 January 2016

Flageolets with chorizo

This is similar to bacon casserole with flageolets minus the tinned tomatoes.

3 or 4 cooking chorizo, chopped roughly
1 medium onion chopped finely
1 stick celery chopped finely
2 carrots chopped finely
1 tin of flageolet beans, drained and rinsed
1 teaspoon thyme
1 tablespoon olive oil
1 glass white wine
Gently heat the olive oil then turn up the heat, add the chorizo and fry until well cooked. Add the onion, turn down the heat and allow the onion to soften without burning. Add the celery, the carrot and the beans and continue to cook without adding any water but making sure the contents do not burn. Allow to simmer for half an hour (adding a little white wine if contents in danger of drying out) and serve.

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