- 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
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