Chorizo and Black Beans
The first version of this dish came about when we were having a South American inspired feast for a New Years Eve gathering. I wanted a side that wasn’t just a salad to go along with all the meat that was planned. I knew I wanted black beans in the dish somewhere as well as the smokiness of paprika. What to make? After a bit of pondering and seeing what was in the fridge, this Chorizo and Black Beans dish was created. It was served as one of many sides to accompany rotisserie beef and pork and was a huge hit!
Since then, it has become a staple in our house. It’s quick and easy to make and very family friendly. And it’s such a versatile dish. Served with rice and avocado, it is a fantastic simple weeknight meal. Want something different for your tacos or burritos? Use this as a filling. Or make it for breakfast served on toast with a fried egg on top. I’m also keen to experiment with the flavours and turn it into a soup – watch this space!
