Mexican House Beans


Prep time 5 minutes
Cook time 15 minutes

Serves 4



1 chorizo, sliced in rounds
1 brown onion, thinly sliced
½ tsp fennel seeds
Old El Paso burrito seasoning
400g crushed tomatoes
1 cup chicken stock
400g Old El Paso black beans, strained
sprig of marjoram

To serve;
Sourdough, sliced and toasted
4 cherry tomatoes
1 tbsp Robur Farm goat’s cheese, dolloped
½ bunch coriander



Step 1 In a saucepan add sliced chorizo and onion to a cold pan and bring up to a medium heat. Sauté for 5 minutes or until fat has rendered out of the chorizo.  Add in fennel seeds and burrito spice mix, continue to cook for a minute before adding chicken stock. After 5 minutes add in crushed tomatoes and reduce for a further 5 minutes. Add black beans, along with a sprig of marjoram and stir.

To serve, top beans with cherry tomatoes, coriander, goat’s cheese and a side of toasted sourdough.