Summary

Ingredients

• 150 g sausae (chorizo)
• 4 tablespoon olive oil
• 2 stalks rosemary, plucked and roughly chopped
• 2 stalks thyme, plucked
• 3 clove (s) garlic
• 3 onion (s)
• 1 can beans, e.g., Kidney beans
• 4 tablespoon balsamic vinegar
• 2 tablespoon honey
• 3 cm hot peppers, red, thinly sliced, if you can eat it more
• salt and pepper

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Instructions

1. Cut the chorizo into approx. 0.5 cm thick wheels, fry in the oil with the fresh thyme and rosemary.
2. Meanwhile, squeeze the garlic into a bowl, add the vinegar, peppers and honey, season with pepper.
3. Briefly add the onion cut into wedges to the sausage in the pan and sweat it lightly.
4. Put the entire contents of the pan, including the oil, into the garlic marinade, add the drained and roasted beans, then add salt, depending on how salty the sausage is.
5. Let it steep for several hours, salt again before serving, pepper and add vinegar if necessary.
6. Serve with white bread to dip.