Mexican fiery beans and chorizo baked pasta

Mexican fiery beans chorizo baked pasta.JPG

Do you feel at time you wanted to be in a place or food from other country? I don’t know about you craving. However, I do have craving for it. I also like to mix my food craving together.

Today, I have craving for spicy Mexican beans and pasta. Therefore, I had combine them together to make a comfort meal for myself and family.

The dish is for people who can eat extra spicy. Let’s get the fiery comfort fiesta cooking!!!

Ingredients

1 can of Mexican fiery beans
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried oregano
250 – 300 g penne pasta
1/2 can of water or milk
1 cup grated Parmesan cheese, to mix in
2 Chorizo,  cut to bite size
1/2 cup Parmesan for topping
pepper
water for boiling pasta
2-4 Tsp Harissa paste (opt)

Method

Preheat the oven to 200 degrees C.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the beans, oregano, Parmesan and chorizo, 1/2 teaspoon salt, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated in water and the ingredients are combined.

Pour the pasta into a greased baking square dish. Top with the remaining 1/2 cup Parmesan. Bake until top is golden and cheese melts, about 25-35 minutes. Serve with a glass of Pinot sweet wine.

Note: Oven temperature vary. You might need to turn temp high say 230 degrees C. Or you might bake it longer another 10 minutes. You may use any vegetables you like.

https://helenscchin.com/2017/09/21/mexican-fiery-beans-and-chorizo-baked-pasta/

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