Chorizo with black beans and avocado salsa

  • serves 4
  • A little effort

Chorizo and black turtle beans are finished with a delicious mound of lime and avocado salsa. It is hearty enough to serve for lunch or a light dinner


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  • avocado ½, mixed with juice of
  • lime or coriander to make a salsa
  • black turtle beans 250g, soaked overnight in cold water and drained
  • chicken stock 1 litre
  • chorizo slices 75g, finely sliced
  • onion 1, finely chopped
  • soured cream 142ml tub


  • Step 1

    Cook the turtle beans and onion in the chicken stock in a covered pan for 45 minutes or until tender. Stir in half the chorizo. Divide the soup between 4 bowls and add a spoonful of soured cream. Top with the salsa and remaining chorizo.

Nutritional Information

  • Kcals 364
  • Fat 16.2g
  • Saturates 6.6g
  • Carbs 32.8g
  • Fibre 10.9g
  • Protein 23.8g
  • Salt 0.98g