Estimated reading time: 3 minutes
This dish is fairly easy to make on a weekday but has a nice weekend or holiday feeling. The sweet tomatoes and the spicy chorizo go very well with the different beans. If you have another favorite in terms of beans, you can just add it and change the recipe to your own liking! So get started with this bean casserole bean hussel with tomato and chorizo and quickly at the table. Chorizo recipe.
And this is how you make the Bean Hussel with Tomato and Chorizo:
-We start with the tomatoes, cut them in the middle and place them on a baking tray lined with baking paper. Place the tomatoes cut side up. Sprinkle some pepper, salt, garlic powder on it, and then drizzle some olive oil on it. Put in an oven at 135 degrees and let them bake.
- Chop the onions coarsely, and cut the chorizo into slices, then cut them into quarters again.
-Meanwhile, cook the green beans and peas until al dente and cook the basmati rice.
-Take a frying pan and pour in a little olive oil, fry the onions until translucent and then add the chorizo pieces. Stir it and let it cook for a few minutes. Then add the green beans and peas and also the broad beans. First rinse them under the cold tap and let them drain for a while. The fat that is released from the chorizo contains enough fat and herbs that this gives the dish enough taste, you can always add pepper, but I don't think it is necessary. Toss well to mix the flavors together.
- Finally, remove the tomatoes from the oven for the bean casserole, these are currently nice and soft and you should carefully remove them from the baking tray with tongs on a fork and spoon when scooping.
Take the plates and first spoon the rice onto them, then spoon the bean mixture onto them and decorate the plates with the tomatoes and a little freshly chopped parsley.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Bean toss with tomato and chorizo
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Ingredients:
- 3 white onions
- 1 chorizo sausage
- 250 gram green beans
- 1 can broad beans
- 200 gram fresh peas
- 8 red ripe tomatoes
- olive oil
- peper
- salt
- garlic powder
- 2 tablespoons fresh chopped parsley
- 300 gram basmati rice
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And this is how you make it:
- We start with the tomatoes, cut them in the middle and place them on a baking tray lined with baking paper. Place the tomatoes cut side up. Sprinkle some pepper, salt, garlic powder on it, and then drizzle some olive oil on it. Put in an oven at 135 degrees and let them bake.
- Chop the onions coarsely, and cut the chorizo into slices, then cut them into quarters again.
- Meanwhile, cook the green beans and peas until al dente and cook the basmati rice.
- Take a frying pan and pour in a little olive oil, fry the onions until translucent and then add the chorizo pieces. Stir it and let it cook for a few minutes. Then add the green beans and peas and also the broad beans. First rinse them under the cold tap and let them drain for a while. The fat that is released from the chorizo contains enough fat and herbs that this gives the dish enough taste, you can always add pepper, but I don't think it is necessary. Toss well to mix the flavors together.
- Finally, remove the tomatoes from the oven, these are currently nice and soft and you should carefully remove them from the baking tray with tongs on a fork and spoon when scooping.
Want to try more recipes like the Bean Hussel with Tomato and Chorizo? Take a look at the recipes below
Bean stew with pork chop from the römertopf
Chicken thigh with black bean sauce and pak choi
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bean dish chorizo recipe
A deliciously simple dish