I could not help myself with these beautiful and bright capsicums.
And I used this can of pinto beans.
Love how deep red the colour of the stock goes after simmering for a few hours.
- 550g of Spanish chorizo. meat squeezed out from the tube
- 1 medium onion, diced
- 4 whole cloves of garlic
- 1 red capsicium, diced
- 1 yellow capsicium, diced
- 1 orange capsicium, diced
- 2 tsp of cumin
- 1 tsp of cloves
- 2 tsp of paprika
- 2 tsp of dried chilli flakes
- 500g of fresh small tomatoes, diced
- 410g tinned cherry tomatoes
- 400g tinned pintos beans
- Double shot of espresso
- 1 cinnamon quill
- 600ml of beef stock
- Handful of parsley ends, finely chopped
- Sprinkle of oregano
- Salt & black pepper
- Creme friache
- Grated cheese ( I used the King Island Netherby Blue)
- Heat the oil and saute the onions until soft and translucent. Use a low heat. Then add the Chorizo meat to brown for a couple of minutes. Now add the whole garlic cloves, oregano and parsley ends
- Saute for a couple of minutes and then add the capsicums. Combine until soft. Then add the stock, cumin, paprika, cloves, small fresh tomatoes, canned tomatoes, chilli flakes and cinnamon quill
- Just allow the stock to come to a soft bubble and then turn the heat to low and allow it to simmer for a couple of hours. Add the pinto beans after an hour, open the cover and continue simmering
- The stock will become a deep red and brown colour. Season and then serve hot with a spoonful of creme friache, grated cheese. Or you can serve it large chucks of bread or with white rice. You can even stir it through pasta. YUM!
What will you have this bowl of Spanish Chorizo con carne with?