I took this recipe from a Weight Watchers magazine. Great comfort food coming into the autumn/winter. This can be frozen and kept up to 3 months. If you can’t find pinto beans you can substitute them for pretty much any beans. I used butterbeans.
It’s really easy to make, give it a go. #
7 propoints per serving
2 red onions, sliced
Calorie controlled cooking spray
280g reduced fat pork sausages, halved
3 garlic cloves, crushed
110g cooking chorizo, sliced
1 tsp smoked paprika
1 tsp black mustard seeds
2 tsp cumin seeds
400g can chopped tomatoes
6 ripe tomatoes, chopped
400g can pinto beans, drained
Handful of chopped fresh parsley
1. Put the sliced onion in a large, lidded saucepan and mist with the cooking spray. Cook on a low hear until soft.
2. Increase the heat, add the sausages and cook for another few minutes until they have browned a little on all sides.
3. Add the garlic and chorizo and cook for 1-2 minutes until the chorizo has released its oil.
4. Reduce the heat, add the smoked paprika, black mustard and cumin seeds and cook for 5 minutes more.
5. Tip the canned and fresh tomatoes into the pan along with 400ml water. Cover and summer for 30 minutes, stirring occasionally.
6. Add the beans and increase the heat to allow the liquid to reduce slightly. This will take about 10 minutes. Leave to sit for 5 minutes, then garnish with parsley and serve.