Butter beans with pan-fried chorizo
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- Abigail Donnelly
- 6 to 8
- Easy
- Carb Conscious
- 15 minutes, plus soaking time
- 30 minutes
- Anura Viognier
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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
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