Sausage,Pinto Beans with Chinese Cabbage
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
50
minutesThis recipe one-pot dish made with chorizo sausage, pinto beans, and tender Chinese cabbage.It is slow-cooked, simple, and perfect for a quiet evening at home.
Ingredients
150g dried pinto beans, soaked overnight and rinsed
1 shallot, peeled and finely chopped
4 garlic cloves, peeled and chopped
75g celery, chopped
1 tomato, chopped
225g chorizo sausage, chopped
½ Chinese cabbage, sliced and washed
500ml water
Sea salt flakes, to taste
Ground black pepper, to taste
Fresh basil leaves, finely chopped (for garnish)
Directions
- Place the chopped chorizo into a sauté pan over low heat. Cook gently until fragrant and the oil releases from the sausage.
- Add the chopped shallot and garlic. Stir and cook until aromatic, then add the celery and tomato. Cook until softened.
- Add the soaked pinto beans and stir well. Pour in the water, bring to a boil, then reduce the heat, cover with a lid, and simmer for about 45 minutes, until the beans are tender.
- Meanwhile, slice and wash the Chinese cabbage.
- Add the Chinese cabbage to the pan, cover again, and continue simmering until tender.
- Season with sea salt flakes and ground black pepper. Garnish with finely chopped basil and serve warm.
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