SAUSAGE POCHERO

Ingredients:

1 (210 g)	can	PUREFOODS CHORIZO BILBAO STYLE, halved
1	pc	onion, quartered
3	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1	cup	beef broth
1 (230 g)	can	store-bought pork and beans
1	tbsp	sugar
1/4	cup	tomato paste
		iodized fine salt and pepper to taste
1	pc	sweet potato, peeled, cubed and fried
2	bunches	pechay Tagalog, washed and cut into 1" slices
1 (230 g)	can	pork and beans

Procedure:

Stir-fry chorizo in its own fat. Set aside. Reserve oil.
In the same pan, sauté onion in butter then add flour. Gradually pour in broth and add pork and beans, sugar and tomato paste. Simmer for 2-3 minutes. Season with salt and pepper.
Arrange sweet potato, pechay, chorizo and pork and beans. Cover and simmer for one minute. Serve hot.

Makes 1 to 2 servings.

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