Nutrition Facts
4 servings
4
Coconut Recipe with Chorizo
Coco beans with tomato and chorizo or when Brittany visits the Basque Country. I really like chorizo, and I must say that it can be paired with many culinary preparations, whether with meat or fish.
Ingredients
1 Onion
1 Garlic clove
1 Thyme sprig
3 Bay leaves
250 Can of whole tomatoes
50 Vegetable broth
150 Mild chorizo
2 Olive oil
Salt
Pepper
Directions
1
Cook the beans in vegetable broth for 25 minutes with the sliced carrot, thyme, bay leaf, and garlic clove. Five minutes before the end of cooking, add the salt.
2
Slice the chorizo into thin rounds. Sauté the onion with the chorizo. Add the tomatoes and let cook for about fifteen minutes.
3
To finish, drain the beans (keeping a bit of cooking broth) and add them to the sauce with some broth. Continue cooking for about 5 minutes to allow them to absorb the sauce and serve.
Ingredients
Ingredients
1 Onion
1 Garlic clove
1 Thyme sprig
3 Bay leaves
250 Can of whole tomatoes
50 Vegetable broth
150 Mild chorizo
2 Olive oil
Salt
Pepper
Directions
Directions
1
Cook the beans in vegetable broth for 25 minutes with the sliced carrot, thyme, bay leaf, and garlic clove. Five minutes before the end of cooking, add the salt.
2
Slice the chorizo into thin rounds. Sauté the onion with the chorizo. Add the tomatoes and let cook for about fifteen minutes.
3
To finish, drain the beans (keeping a bit of cooking broth) and add them to the sauce with some broth. Continue cooking for about 5 minutes to allow them to absorb the sauce and serve.
Notes
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