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Mexican recipes

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Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Butter beans with pan-fried chorizo

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes, plus soaking time

Cooking Time 30 minutes

Ingredients

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

Method

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

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Butter beans with pan-fried chorizo

Butter beans with pan-fried chorizo

Ingredients

Method