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Chorizo and butter bean favetta
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1 as a main course, 2 as a snack
Simon Rimmer’s Spanish-style combination of smoky sausage and butter bean purée on toast is great for a meal in a hurry and makes a top tapas dish too
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Tips and suggestions
- Cooks Tips...
- chorizo is often sold as a cured, ready-to-eat sausage, similar to a salami. This recipe calls for the cooking variety of chorizo which looks and feels more like a regular sausage but is a deep orange/red colour and must be cooked before eating. They are available from some supermarkets and delis or online. Cured chorizo can also be used but it will result in a different, yet still delicious, dish.
Ingredients
- 1 X 400g tin of butter beans, drained
- small handful fresh mint leaves
- 3 tbsp Olive oil
- 1/2 Lemon, juice only
- 1/2 red onion, finely chopped
- 2 cooking chorizo sausages, cut into thick slices (see Cook’s note)
- 3 tbsp Sherry
To serve
- slice of griddled sourdough, bread or other rustic bread
- handful Peas, blanched (optional)
- handful mustard cress, optional
Method
1. Tip the butter beans, mint, olive oil and lemon juice into a blender and blend until just combined, but retaining some texture. Stir in the red onions. Season with salt and freshly ground black pepper.2. Heat a frying pan over a medium heat and fry the chorizo slices for 5 minutes or until golden brown and cooked through. Pour in the sherry, swirl the pan and cook for 2 minutes until the sherry has reduced.
3. To serve, spoon the bean purée on the griddled sourdough, pile the chorizo on top and garnish with the peas and mustard cress, if using.
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Latest Comment
Hi, saw this recipe being prepared on Market Kitchen, so thought I would give it a go on Saturday night, it was a great success, I served it with a salsa type guacamole, Kalamata olives and slices of baked ricotta