This recipe is from the ‘make + freeze’ section from the new Donna Hay magazine (50th issue, autumn). I always love the make + freeze section of the magazine; as the name suggested, I can make the dish and freeze it in the freezer for the next time when I need a quick meal πŸ™‚

The recipe is for spicy chorizo and beans; it’s an incredibly easy to make dish and taste oh-so-wonderful. Not only that, it also has the goodness of the beans :). The other good thing is that in the magazine Donna Hay showed a few dishes that can be made from this chorizo and beans stew. You can serve it with crusty bread, have it as an easy pasta sauce, or make cheesy chorizo and bean pies.

I divided the stew into 4, used 1 portion for the cheesy pies and put the other 3 portions into separate airtight containers and freeze them. The cheesy pies taste so delicious!! No kidding! When you bite into the crispy pastry, you will get the tasty chorizo, soft beans in a rich and spicy tomato sauce combined with the melting cheese. It’s just so great!

I will definitely make the pies again and will also try the stew with pasta next week πŸ™‚

Chorizo and beans

(recipe from Donna Hay magazine, autumn issue 50)

  • 2 tablespoons olive oil
  • 2 chorizo, sliced
  • 2 red onions, sliced
  • 4 garlic cloves, sliced
  • 1 teaspoon chilli flakes
  • 1 teaspoon sweet paprika
  • 4 sprigs fresh oregano
  • 2 x 400 gr can diced tomatoes
  • 1 tablespoon brown sugar
  • 3 x 400 gr can beans. I used 2 cans of mixed beans and 1 can of chick peas
  • 1 tablespoon balsamic vinegar

Step 1. Heat the oil in a large saucepan over high heat. Add the chorizo, onion and garlic and cook for 8-10 minutes or until golden and tender.

Step 2. Add the chilli, paprika, oregano, tomato and sugar. Reduce heat to medium and cook for 5 minutes. Add the beans and balsamic vinegar and cook for 2 minutes.

To freeze:

Divide the chorizo and beans into 4 portions and place in airtight containers or zip lock bags. Freeze for up to 3 months.

To defrost:

Place the container or bag in the fridge overnight and allow to defrost completely.

Cheesy chorizo and bean pies

(recipe from Donna Hay magazine, autumn issue 50)

(makes 4 pies)

  • 1 portion chorizo and beans (ΒΌ of the above recipe)
  • 2 store-bought puff pastry sheets
  • 1 small handful of fresh oregano leaves
  • 4 cheddar cheese slices
  • 1 egg, lightly beaten

Step 1. Preheat the oven to 200Β°C. Cut each puff pastry sheet into 4 equal squares. Place 4 squares on a baking tray lined with non-stick baking paper.

Step 2. Divide the chorizo and beans among the 4 squares, sprinkle with the oregano leaves and top with the cheddar cheese slices. Top with the remaining pastry squares and press edges to seal. Brush the pies with the lightly beaten egg and bake in the oven for 20 minutes.

love this delicious hearty pie πŸ™‚