Ingredients

Serves 6

6 large potatoes, unpeeled
1 small brown onion, finely chopped
2 cloves garlic, crushed
1 fresh long red chilli, finely chopped
3 chorizo sausages (spicy cooked Spanish sausages), finely chopped
¼ cup Gravox Brown Onion Canister Gravy
1 cup boiling water
420g can red kidney beans, rinsed and drained
2 medium tomatoes, finely chopped


Guacamole:
1 large avocado
1 large tomato, finely chopped
Half a small red onion, finely chopped
2 tbsp chopped fresh coriander
1 tbsp lime juice
 

To serve:
½ cup sour cream

Method


Preheat barbecue grill on medium. Pierce potatoes with a fork; wrap each potato in foil. Barbecue potatoes, covered, 1 hour, or until tender.
Meanwhile, preheat barbecue plate to high. Cook onion, garlic, chilli and chorizo on hotplate, tossing gently, until chorizo is browned lightly.
Place Gravox Gravy mix in a medium saucepan and add boiling water. Stir briskly with a fork until smooth. Add beans, tomato and chorizo mixture to gravy. Cook, over medium heat, about 5 minutes or until thickened.
To make guacamole, mash avocado in a small bowl; stir in tomato, onion, coriander and juice.
Cut a deep cross in potato; serve topped with chorizo mixture, guacamole and sour cream.

Tip: Use a stainless steel medium saucepan if you’d like to simmer sauce on grill plate of the barbecue.

From http://www.gravox.com.au/