Name: Chorizo, baked beans and tomato soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 tsp olive oil; 1 packet chorizo sausage thickly sliced; 1 red onion chopped; 1 tsp smoked paprika; 4 cup chicken stock; 1 cup best tomato sauce made with Rhodes Chopped Tomato, see notes; 1 tin Rhodes Baked Beans in Tomato Sauce; 1 tin Rhodes Quality Butter Beans in Brine drained and rinsed; salt and black pepper; fresh parsley chopped to garnish; crusty bread to serve

Recipe Disclaimer

Tap for method

Ingredients (11)

2 tsp	olive oil
1 packet	chorizo sausage — thickly sliced
1	red onion — chopped
1 tsp	smoked paprika
4 cup	chicken stock
1 cup	best tomato sauce — made with Rhodes Chopped Tomato, see notes
1 tin	Rhodes Baked Beans in Tomato Sauce
1 tin	Rhodes Quality Butter Beans in Brine — drained and rinsed
	salt and black pepper
	fresh parsley — chopped to garnish
	crusty bread — to serve

Tap for ingredients

Method:

Heat a large non-stick pan over medium heat. Add the olive oil and chorizo. Cook, turning occasionally, until golden. Remove chorizo from the pan and set aside.

Add the onion to the pan and cook until soft and lightly golden. Add the smoked paprika followed by the stock, prepared tomato sauce and chorizo.

Simmer for 10 minutes or until the soup thickens slightly.

Stir in the Rhodes Baked Beans in Tomato Sauce and the Rhodes Butter Beans. Simmer for 5 minutes or until beans are heated through. Taste and season with salt and pepper.

Top with fresh parsley and serve with crusty bread.

Notes

See recipe for Rhodes Quality best tomato sauce here.