Ingredients
- 1 tablespoon of olive oil
- 2 peeled & chopped red onions
- 5 cloves of garlic, depending on taste
- 1 chopped red pepper
- 1 tablespoon of tomato puree
- ¾ pint or 450ml of gluten-free veg stock
- 200g can of chopped tomatoes
- Packet of cooking gluten-free Chorizo, cut into little pieces, naughty but very nice
- 400g can of borlotti beans
- Freshly torn basil to taste,
- Salt & ground black pepper to season
Instructions
- Gently heat olive oil in large pan
- Fry onions, pepper and garlic for 5 minutes until soft
- Add chorizo, tomato puree, and canned tomatoes
- Bring to boil, cover and simmer for approx. 15 minutes
- Open, drain and rinse the canned borlotti beans, add cook for another 5 minutes
- Season with freshly torn basil, salt & pepper
- Stir in Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
- Serve with yummy homemade spelt bread
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