Chorizo with butter beans
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Ingredients
1 tin butterbeans, rinsed and drained
4 cloves of garlic, finely sliced
Juice of ½ lemon
Sea salt
Extra virgin olive oil
4 thick cooking chorizo, cut into thumb-sized pieces
1 green pepper, deseeded and finely sliced
Bunch of spring onions, sliced thinly, tops discarded
Handful of parsley, chopped
1 tsp hot smoked paprika
Method
First, make the purée by blitzing together the butter beans, 1 clove of garlic, lemon juice and a pinch of sea salt in a food processor. Scrape out and place in a small saucepan with a tablespoon of water.
Cook over a medium-low heat until somewhere in between warm and hot. The water should incorporate well and still leave you with a nice thick paste. Check the seasoning and leave aside.
In a frying pan over a medium-high heat add the chorizos and cook until they start to release their oil. Add the green peppers and remaining cloves of garlic, thinly sliced. Cook for a further 2 minutes and then add the sliced spring onions. Stir everything together in the pan, allowing the chorizo to release plenty of oil. Cook for around 10 minutes, stirring regularly so that the chorizo and green peppers just about start to char.
The butterbean purée should still be a little warm, spread it evenly between two serving plates.
Divide the chorizo mixture on top, sprinkle the smoked paprika over it and then garnish with plenty of chopped parsley.
Picture: Bríd O'Donovan
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