Anjum Anand shares her warming recipe for chorizo with white beans and greens
“A typical Goan dish that is very satisfying and great to come home to in cold weather. You have protein, carbs and greens all in one pot and it only takes minutes to make. This dish really reminds me of some Brazilian bean dishes that the Portuguese probably loved, kept and brought to Goa. It is now very much Goan soul food. Serve with crusty bread or some rice.”
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• 2 tablespoons vegetable oil
• 6 fresh chorizo sausages
• 2 smallish onions, sliced
• 4 fat garlic cloves, grated
• 2 teaspoons tomato puree
• 300ml chicken stock
• 400g canned white beans, drained and rinsed
• 2-3 large handfuls greens, shredded
• freshly ground black pepper
1 Heat the oil in a medium-large non-stick saucepan and add the sausages, colour on all sides, then remove with a slotted spoon and set aside. Add the onions to the flavoured oil and cook until golden brown on the edges. Add the garlic and cook for one minute, or until it smells cooked, adding a little water from the kettle if it sticks. Add the tomato purée and cook out for one or two minutes.
2 Return the sausages to the pan, then pour in the stock and enough water to cover. Leave to cook for 20 minutes, giving the pot an occasional stir.
3 Add the beans and greens and cook for four or five minutes, or until the greens are cooked through and the beans hot. There should be enough water for a brothy sauce, so add extra if necessary. Taste, adjust the seasoning and, once the greens have wilted, serve in warmed bowls.
Recipe extracted from Anjum’s Quick & Easy Indian