Chorizo mushrooms with broad beans
A perfect brunch dish is this chorizo mushrooms with broad beans and red pepper, served on a piece of sourdough bread. It’s easy to make, yummy, dairy-free and gluten-free. I used spicy chorizo to add a kick, but chilli or chilli flakes could be used instead to make it more pungent. You can add a fried or poached egg too!
Ingredients
Method
- Thinly slice the onion and garlic, then chop the mushrooms and red pepper.
- Cut the chorizo into small cubes.
- Heat the oil in a frying pan and gently sauté the onion and red pepper for 5 minutes.
- Add the chorizo and cook for another 5 minutes or until it has released its fat.
- Add the garlic and oregano, stir-fry for a minute, then add the mushrooms and smoked paprika. Season to taste.
- Put a lid on and sauté for 5 minutes, then add the vinegar and deglaze the pan.
- Pour in the water, then add the broad beans. Bring to a boil, then cook for about 5 minutes until the beans are tender.
- Stir in the chopped coriander leaves, then serve.