80 ml (1/3 cup) olive oil 1onion, finely chopped 800 gm canned black beans, drained and rinsed 125 ml (½ cup) chicken stock 4chipotle chillies in adobo, finely chopped Large pinch of dried oregano 2spring onions, coarsely chopped2fresh or dried chorizo sausages, thickly sliced 12uncooked medium prawns, peeled, deveined, tails intact½ cup (loosely packed) coriander, torn Lime wedges, to serve
Heat half the olive oil in a saucepan over high heat, add onion and sauté until starting to colour (5-7 minutes). Add black beans, stock, chipotle chillies, oregano and a good pinch of salt, and simmer over medium heat until well flavoured (5-7 minutes). Stir in spring onion and keep warm.
Heat remaining olive oil in a frying pan over high heat, add chorizo and fry, turning occasionally, until golden (2-4 minutes), then set aside on a plate. Add prawns to pan in batches and fry, turning once, until golden (2-2½ minutes each side).
Top beans with chorizo and prawns, scatter with coriander and serve with lime wedges.