Fast Recipes

Prawns with black beans, chorizo and chipotle

Top black beans with chorizo and prawns, and serve with coriander and fresh lime.

By Lisa Featherby
  • Serves 4
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Prawns with black beans, chorizo and chipotle


  • 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


  • 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.
  • undefined: Lisa Featherby