On days when we have been particularly busy and I need something that won't keep me in the kitchen for hours, is easy to throw together and I can keep warm in the oven without ruining it, this one pot casserole fits the bill. It is so easy to make, is versatile and fits under that important heading of budget!
And that's not even my favourite thing about it. It is all made in one pot. Yes I know, you got that from the title but trust me, it's worth saying twice. I mentioned that this is a versatile dish and I mean it. This isn't one of those recipes where you can't deviate from the ingredients that I use, in fact I have been known to throw (and I mean throw) into the pot whatever I have in the fridge. You can hide plenty of vegetables in it for the veggie hesitant in your family and it is delicious with cornbread, a crusty roll or even on its own. I always use black beans in it as I usually have a tin hanging around in the pantry and I love black beans, but any type would work. Just remember that if you are not using the tinned variety but instead are using the dried beans, they need to be soaked overnight.
Now onto the meat. Of course you could totally make this vegetarian if you so wish to but again, as I always have a few packets of chorizo in the fridge - and chorizo lends itself so well to black beans and cornbread - that that is what I invariably use. But pork sausages, strips of beef or even lardons would work well too. See? I promised versatility...
One Pot Quick And Easy Chorizo and Veg Casserole
Ingredients:
3 large potatoes
1 small sweet potato
2 carrots
1 380g tin of drained black beans
1 250g tin of drained sweetcorn
1 medium onion
Chorizo ring
3 garlic cloves, finely diced
70g Tomato paste
1 tbsp. Oregano
1 tbsp. Paprika
Salt and Pepper to taste
1200ml Cold water
Method:
Dice the onion and fry gently in olive oil over a medium heat in a large casserole dish until softened.
Add in the diced garlic and cook for a further 30 seconds.
Peel and chop the potatoes, carrots and sweet potatoes into 1 1/2inch pieces and/or small slices adding all at once to the pot.
Slice the chorizo and cut each piece in half.
Add in the chorizo, tomato paste, herbs, spices and water to the pot. Bring to a boil and then turn the heat down, leaving it to simmer for 10 minutes.
Add the black beans and sweetcorn and leave to cook for a further 20 to 30 minutes.
Serve and enjoy!