READY IN
20 min
COOKING TIME
15 min
PREP TIME
5 min
SERVES
Serves 4
ingredients
- Cooking chorizo
IN STOCK
- 1 tbsp olive oil
IN STOCK
- 1 red onion, peeled and chopped
- 1 red pepper, de-seeded and sliced
- 1 clove garlic, peeled and chopped
- 2 tsp noras paste
IN STOCK
- 6 ‘squirts’ of smoked hot sauce
IN STOCK
- 1 tsp sherry vinegar (optional)
IN STOCK
- 1 Jar Perello butter beans, including juices
OUT OF STOCK
- 6 ripe tomatoes, chopped
- 2 tbsp flat-leaf parsley, chopped
- Sea salt and black pepper
Method
-
Heat the olive oil in a medium non-stick saucepan. Fry the chorizo until browned, then remove from the pan and set aside.
-
Add the onion and pepper and cook until softened, about 7 min. Add the garlic and cook for another minute. Add the tomatoes, nora pepper paste, smoked hot sauce and chorizo. Cook for 3-4 minutes.
-
Pour in the butter beans and 1/3 jar of water, and simmer for 10 minutes. Add the sherry vinegar and check the seasoning, adjusting as needed.
-
Sprinkle with parsley, spoon into bowls and serve with crusty bread.
Little tip
Use chickpeas or other beans in place of the butterbeans.
ingredients
- Cooking chorizo
IN STOCK
- 1 tbsp olive oil
IN STOCK
- 1 red onion, peeled and chopped
- 1 red pepper, de-seeded and sliced
- 1 clove garlic, peeled and chopped
- 2 tsp noras paste
IN STOCK
- 6 ‘squirts’ of smoked hot sauce
IN STOCK
- 1 tsp sherry vinegar (optional)
IN STOCK
- 1 Jar Perello butter beans, including juices
OUT OF STOCK
- 6 ripe tomatoes, chopped
- 2 tbsp flat-leaf parsley, chopped
- Sea salt and black pepper