olive oil Archives

Beetroot recipes

Beetroot carpaccio

20 minutes

Cheat recipes

Cheat’s paella

25 minutes

Butter beans with pan-fried chorizo

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes, plus soaking time

Cooking Time 30 minutes

Ingredients

200 g dried butter beans
60 ml extra virgin olive oil
200 g Spanish chorizo, sliced
1 t smoked paprika
4 garlic cloves, smashed
60 ml sherry vinegar
Sea salt and freshly ground black pepper, to taste
2 T flat-leaf parsley, chopped, for serving
2 lemons, juiced

Method

Soak the butter beans overnigh. Drain and cook in salted water for 20 to 30 minutes, or until tender but still with a bit of bite. Drain and set aside.

Heat the olive oil in a pan over a medium to high heat. Briefly pan-fry the chorizo for 5 to 10 seconds with the smoked paprika.

Remove the chorizo from the pan and toss through the butter beans, garlic, vinegar and salt.

Serve with chopped parsley, a good squeeze of lemon juice and a crack of black pepper

Cooks' note: Serve with plump, white anchovy fillets if you like

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Quick tomato tatin

Spinach-and-ricotta dumplings

Angelhair pasta with mussels

Barbecue pork burgers with caramelised onions

Baby marrow frites with skordalia and olives

Chicken koftas in spicy curry with roast potatoes

Moroccan carrot salad

Grilled bread with Serrano ham and olive oil-fried eggs

Beetroot and vanilla salmon gravadlax

Beetroot carpaccio

Cheat’s paella

Butter beans with pan-fried chorizo

Butter beans with pan-fried chorizo

Ingredients

Method