Preheat the oven to 200°C.
Heat a medium sized casserole pot with 80ml of the olive oil. Sauté the red onion, chili and crushed garlic until the onion softens. Add chorizo and cook until browned.
Add the red wine, stock, tinned tomato, sugar and beans. Bring to the boil, reduce the heat to a gentle simmer and add herbs. Simmer for 50 minutes or until the beans are cooked and the sauce becomes rich and slightly thickened, turn the heat off. Add the lemon juice and zest.
Wash the red peppers and cut them in half, remove the seeds. Place the peppers and cherry tomatoes in an oven dish. Lightly drizzle a tablespoon of oil over the peppers and season. Bake them in the preheated oven for 15 minutes.
Add peppers and cherry tomatoes to sauce.
Peel the tiger prawns. Arrange the peeled prawns on top of peppers and sauce. Return to the oven and cook for a further 10 minutes.
Prawns can be replaced with goat’s cheese or feta cheese.
Chorizo can be replaced with Italian sausage or pancetta
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more, visit McKenzie's Foods www.mckenziesfoods.com.au
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