Prawns with black beans, chorizo and chipotle

AT A GLANCE

  • Serves 4 people

  • 80 ml (1/3 cup) olive oil
  • 1 onion, finely chopped
  • 800 gm canned black beans, drained and rinsed
  • 125 ml (½ cup) chicken stock
  • 4 chipotle chillies in adobo, finely chopped
  • Large pinch of dried oregano
  • 2 spring onions, coarsely chopped
  • 2 fresh or dried chorizo sausages, thickly sliced
  • 12 uncooked medium prawns, peeled, deveined, tails intact
  • ½ cup (loosely packed) coriander, torn
  • Lime wedges, to serve
01   Heat half the olive oil in a saucepan over high heat, add onion and sauté until starting to colour (5-7 minutes). Add black beans, stock, chipotle chillies, oregano and a good pinch of salt, and simmer over medium heat until well flavoured (5-7 minutes). Stir in spring onion and keep warm.
02   Heat remaining olive oil in a frying pan over high heat, add chorizo and fry, turning occasionally, until golden (2-4 minutes), then set aside on a plate. Add prawns to pan in batches and fry, turning once, until golden (2-2½ minutes each side).
03   Top beans with chorizo and prawns, scatter with coriander and serve with lime wedges.

Topics:

WINTER, FAST, CHORIZO, BEANS, CORIANDER, PRAWNS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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