This super quick meal comes together in under 20 minutes.
If you’re on the gluten =-free plan and have the Tonzu sausages cut them a little larger.
Chorizo and white bean fricassee with mushroom, Brussels sprouts and Romesco sauce
Ingredients
Ingredient
Couple
Family
White mushrooms
Couple
1 bagFamily
1 bagGrater Goods chorizo or Tonzu chili sausages*
Couple
1 packFamily
1 packWhite beans
Couple
1 tinFamily
2 tinsPeas
Couple
1 bagFamily
1 bagBrussels sprouts
Couple
1 bagFamily
bagRomesco sauce
Couple
1 pottle Family
1 pottleInstructions
1
Thinly slice the mushrooms.
Cut the chorizo in half lengthways and thinly slice.
Cut the Brussels sprouts in half and thinly slice.
2
Put a large pot or fry pan on high heat.
Add a good splash of oil.
3
Fry the chorizo for 1 minute before adding the Brussels sprouts, mushrooms and a pinch of salt.
Cook the Brussels sprouts and mushrooms for a few minutes, stirring regularly.
Add the peas.
Add the beans, do not strain off the liquid.
Cook until the Brussels sprouts are cooked. Taste one to make sure.
4
Add the Romesco sauce and just enough water to bring it all together.
Taste and add more salt, as needed.
Serve it up!
