chili bean salad

Name: chili bean salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 4 can(s) (425 ml; extraction weight: 250 g) white beans; 3 red peppers; 1 collar Spring onions; 2 Garlic cloves; 250 g Chorizo sausage; 4 TABLESPOONS Oil; 1 TEASPOON dried thyme and oregano; 1/2 TEASPOON Cayenne pepper; 1 TEASPOON Instant vegetable stock; 5-6 Tbsp White wine vinegar; 7-8 TABLESPOONS Tomato-chili sauce; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1 collar Parsley; 200 g Sheep's cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

4 can(s) (425 ml; extraction weight: 250 g) white beans
3 red peppers
1 collar Spring onions
2 Garlic cloves
250 g Chorizo sausage
4 TABLESPOONS Oil
1 TEASPOON dried thyme and oregano
1/2 TEASPOON Cayenne pepper
1 TEASPOON Instant vegetable stock
5-6 Tbsp White wine vinegar
7-8 TABLESPOONS Tomato-chili sauce
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1 collar Parsley
200 g Sheep's cheese

Directions

1
Put the beans on a sieve, rinse and drain. Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into wide rings. Mix beans, spring onions and paprika. Peel garlic and chop finely.
2
Cut sausage into slices. Heat oil in a pan and fry sausage. Add garlic and herbs and fry briefly. Sprinkle with cayenne pepper, add 250 ml water, bring to the boil and stir in the stock. Remove from heat. Stir in vinegar and chili sauce, season with salt, pepper and sugar. Leave to cool a little. Wash parsley, dab dry and chop coarsely. Mix marinade, parsley and bean mixture carefully.
3
Stir in vinegar and chili sauce, season with salt, pepper and sugar. Leave to cool a little. Wash parsley, dab dry and chop coarsely. Mix marinade, parsley and bean mixture carefully. Season again and crumble feta cheese over it. Taco Chips taste good with it
4
With 8 people: