28 Aug butter bean + chorizo salad
I’ve been making this butter bean and chorizo salad for years. Whenever I need a quick pick me up, I raid the storecupboard for beans and pair them with spicy chorizo.
Butter Bean and Chorizo Salad
Prep Time: 10 minutes
Cooking Time: 5 minutes
1 x 400g tin of butter beans
1 red chilli, deseeded and sliced
Handful of fresh basil leaves
2 tablespoons of olive oil
1 teaspoon of red wine vinegar
1 tablespoon of lemon juice
- Heat a small frying pan over a medium heat. Slice the chorizo into rounds and fry (without using any cooking oil) for 5 minutes, until the chorizo oils have released into the pan and the chorizo is cooked through.
- Drain the butter beans and rinse under cold water. Transfer to a salad bowl and pour in the chorizo slices and its oil.
- Add the red chilli and tear the basil leaves into the salad bowl.
- Make a dressing by mixing together the olive oil, red wine vinegar, lemon juice and a pinch of salt and pepper. Add to the salad bowl and mix well. Serve immediately.
Storecupboard Essential: Butter Beans
These bad boys sit in your cupboard for ages, waiting until the moment you need them for supper. They’re great in a salad but also make a lovely dip when whizzed up with cumin, garlic, lemon juice and oil.
This recipe first appeared in The Irish Independent on August 27th