Baked Bean & Chorizo Breakfast

1 tablespoon olive oil
1 large brown onion diced
1 teaspoon minced garlic
1 pack of Mondo Doro Chorizo chopped
6 ripe tomatoes
1 nadine potato diced
1 ½ cups of chicken stock
250gm borlotti beans soaked overnight and rinsed
Flat leaf parsley chopped finely to garnish
Salt & pepper, to taste

Heat a frying pan and add the olive oil. Sauté the onions and garlic until transparent then add the chorizo, tomatoes, potato and stock and allow to simmer until the potatoes are tender. Stir through the beans and pour the mixture into a baking tray. Cover with foil and bake for appox. 45 minutes to an hour or until beans are tender. Season to taste and sprinkle with the chopped parsley.  

Serves: 4-6

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