What are the main ingredients in Quick Black Bean & Chorizo Con Carne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Quick Black Bean & Chorizo Con Carne?

Calories: 729, Carbs: 106 grams, Fat: grams, Protein: 32.9 grams, Sugar: 20 grams, Salt: 1620 grams

How do I prepare Quick Black Bean & Chorizo Con Carne?

RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. CHORIZO: Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped chorizo and the corn and fry until browned, 3-4 minutes (shifting occasionally). PREP STEP: Rinse and pick the coriander. Drain and rinse the kidney beans. KIDNEY BEANS: When the con carne has thickened, stir through the drained kidney beans. Add a sweetener and seasoning. DISH UP: Bowl up the chorizo con carne and the fluffy rice. Dollop over the sour cream, drizzle over the lemon juice (to taste), and sprinkle over the picked coriander. Delish work, Chef! CON CARNE: When the corn and chorizo is browned, add the tomato paste and the spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 300ml of water. Bring to a boil and simmer until slightly thickened, 10-12 minutes (stirring occasionally).

What should be prepared from my kitchen to make Quick Black Bean & Chorizo Con Carne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Quick Black Bean & Chorizo Con Carne

Name: Quick Black Bean & Chorizo Con Carne
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

In almost no time at all, you will bowl up a delicious and satisfying chorizo con carne on a bed of fluffy basmati rice. Look forward to pops of charred corn, rich kidney beans, and tangy tomato passata.

Quick Black Bean & Chorizo Con Carne

with sour cream, fresh coriander & corn

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Corn
Fresh Coriander
Kidney Beans
Lemon Juice
Onion
Onions
Sliced Pork Chorizo
Sour Cream
Spice Mix
Tomato Passata
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Quick Black Bean & Chorizo Con Carne

Serves 1

RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped chorizo and the corn and fry until browned, 3-4 minutes (shifting occasionally).
CON CARNE
When the corn and chorizo is browned, add the tomato paste and the spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 150ml of water. Bring to a boil and simmer until slightly thickened, 10-12 minutes (stirring occasionally).
PREP STEP
Rinse and pick the coriander. Drain and rinse the kidney beans.
KIDNEY BEANS
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener and seasoning.
DISH UP
Bowl up the chorizo con carne and the fluffy rice. Dollop over the sour cream, drizzle over the lemon juice (to taste), and sprinkle over the picked coriander. Delish work, Chef!

White Basmati Rice - 75ml
Onion - 1
Sliced Pork Chorizo - 50g
Corn - 40g
Tomato Paste - 10ml
Spice Mix - 20ml
Tomato Passata - 200ml
Fresh Coriander - 3g
Kidney Beans - 60g
Sour Cream - 20ml
Lemon Juice - 5ml

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the chopped chorizo and the corn and fry until browned, 3-4 minutes (shifting occasionally).
CON CARNE
When the corn and chorizo is browned, add the tomato paste and the spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 300ml of water. Bring to a boil and simmer until slightly thickened, 10-12 minutes (stirring occasionally).
PREP STEP
Rinse and pick the coriander. Drain and rinse the kidney beans.
KIDNEY BEANS
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener and seasoning.
DISH UP
Bowl up the chorizo con carne and the fluffy rice. Dollop over the sour cream, drizzle over the lemon juice (to taste), and sprinkle over the picked coriander. Delish work, Chef!

White Basmati Rice - 150ml
Onion - 1
Sliced Pork Chorizo - 100g
Corn - 80g
Tomato Paste - 20ml
Spice Mix - 40ml
Tomato Passata - 400ml
Fresh Coriander - 5g
Kidney Beans - 120g
Sour Cream - 40ml
Lemon Juice - 10ml

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped chorizo and the corn and fry until browned, 4-5 minutes (shifting occasionally).
CON CARNE
When the corn and chorizo is browned, add the tomato paste and the spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 450ml of water. Bring to a boil and simmer until slightly thickened, 12-15 minutes (stirring occasionally).
PREP STEP
Rinse and pick the coriander. Drain and rinse the kidney beans.
KIDNEY BEANS
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener and seasoning.
DISH UP
Bowl up the chorizo con carne and the fluffy rice. Dollop over the sour cream, drizzle over the lemon juice (to taste), and sprinkle over the picked coriander. Delish work, Chef!

White Basmati Rice - 225ml
Onions - 2
Sliced Pork Chorizo - 150g
Corn - 120g
Tomato Paste - 30ml
Spice Mix - 60ml
Tomato Passata - 600ml
Fresh Coriander - 8g
Kidney Beans - 180g
Sour Cream - 60ml
Lemon Juice - 15ml

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the chopped chorizo and the corn and fry until browned, 4-5 minutes (shifting occasionally).
CON CARNE
When the corn and chorizo is browned, add the tomato paste and the spice mix. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 600ml of water. Bring to a boil and simmer until slightly thickened, 12-15 minutes (stirring occasionally).
PREP STEP
Rinse and pick the coriander. Drain and rinse the kidney beans.
KIDNEY BEANS
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener and seasoning.
DISH UP
Bowl up the chorizo con carne and the fluffy rice. Dollop over the sour cream, drizzle over the lemon juice (to taste), and sprinkle over the picked coriander. Delish work, Chef!