This dish is spicy, flavoursome, and indulgently cheesy. I served it for dinner with watercress, celery, sprouts, and garlic vinaigrette. I’m not sure if this is mexican, spanish, or what, but I know it tastes good!
I bought some low-fructose Spanish Chorizo sausages from my local supermarket – they were gluten-free, and contained dextrose. When buying sausages, try getting the ones free from bread (crumbs) and unnecessary additives.
Red kidney beans are wonderful in this – packed with protein, fibre, and carbohydrates, they keep you nicely satisfied. Protein and fat from the chorizo, as well as the gorgeous sea of melted cheese, provide more satiety points. You can serve this with whatever salad you like – I love watercress for its cancer-preventative properties, carotenoids for your eyes and heart, and Vitamins A, C, and K.
If you’re crying from the chilli kick, try blobbing some unsweetened yoghurt on top. As well as adding beneficial probiotics, it will cool the burn. I’m a bit of a chilli freak – adjust the quantity of spice as you see fit!
This recipe can be gluten-free, grain-free, egg-free, and nut-free.
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 2
Ingredients:
– 1 Tablespoon olive oil
– 1 spring onion, sliced (reserve some for garnishing)
– 1/3 a red onion, diced
– 2 small cloves garlic, minced
– 1 bay leaf
– 1/2 teaspoon ground coriander
– 1/3 teaspoon ground cumin
– 1/2 Tablespoon paprika
– 1/2 teaspoon chilli powder, or as desired
– good grinding black pepper
– splash low-fructose hot sauce (such as “Nando’s”), as desired
– 4 Spanish Chorizo sausages
– 1 can red kidney beans in brine, drained and rinsed
– 2 giant handfuls grated cheese (I used a mix of mozzarella and edam)
– green salad of choice, yoghurt, etc. (to serve)
Method:
1. Preheat your oven’s grill to 200 degrees Celsius. Heat the oil in a frying pan over a medium heat. Add the onion and garlic, and fry until soft. Add the spices and continue to cook for 2 minutes. Add hot sauce and adjust the seasonings to your tastes.
2. Squeeze the meat from the sausages into the frying pan, discarding the skins. Break up the mince while cooking, browning until no longer pink. Stir in the kidney beans and heat through.
3. Divide the chorizo mixture between two small casserole/ baking dishes and top with cheese. Grill for 5-10 minutes, until the cheese is melted and bubbling. Serve immediately with salad/ side dishes of choice. Enjoy! 🙂
