Name: Prawns with black beans, chorizo and chipotle
Yield: 4
Ingredients: 80 ml olive oil (1/3 cup); 1 onion, finely chopped; 800 gm canned black beans, drained and rinsed; 125 ml chicken stock (½ cup); 4 chipotle chillies in adobo, finely chopped; Large pinch of dried oregano; 2 spring onions, coarsely chopped; 2 fresh or dried chorizo sausages, thickly sliced; 12 uncooked medium prawns, peeled, deveined, tails intact; ½ cup coriander, torn (loosely packed); Lime wedges, to serve

Ingredients

80 ml olive oil (1/3 cup)

1 onion, finely chopped

800 gm canned black beans, drained and rinsed

125 ml chicken stock (½ cup)

4 chipotle chillies in adobo, finely chopped

Large pinch of dried oregano

2 spring onions, coarsely chopped

2 fresh or dried chorizo sausages, thickly sliced

12 uncooked medium prawns, peeled, deveined, tails intact

½ cup coriander, torn (loosely packed)

Lime wedges, to serve

Method

Main

1.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.

2.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).

3.Top beans with chorizo and prawns, scatter with coriander and serve with lime wedges.

Styling by Lisa Featherby

Styling by Lucy Tweed