Butter beans with pan-fried chorizo

Butter beans with pan-fried chorizo

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  • 6 to 8
  • Easy
  • Carb Conscious
  • 15 minutes, plus soaking time
  • 30 minutes
  • Anura Viognier


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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