Chorizo and Black Eyed Beans
8 small chorizo (spicy) sausages
1 cup black eyed beans
1 onion sliced
1/2 red capsicum, diced
1 tablespoon fresh thyme, chopped
1 teaspoon chicken stock
1 cup cauliflower florets
Soak beans overnight in 2 cups water. Once soaked rinse and add another 2 cups of water. Bring to the boil then simmer for 30 minutes. Do not salt.
Begin browning the sausages over a medium heat.
You may need to add a little oil if the sausages aren't releasing much fat.
After 5 minutes add the beans and fry for a further 5 minutes.
Add the onion and capsicum and fry until the onions are soft.
Add 2 cups of hot water, thyme and stock.
Bring to the boil then simmer for 30 minutes.
Add cauliflower 5 minutes before serving.
The beans will help to thicken the sauce a little but if you prefer a thicker sauce you can thicken with flour. In a small pottle mix 1/4 cup water with 2 teaspoons flour. Stir into the pan and simmer to thicken.
Serve with potatoes or couscous.
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