Chorizo with butter bean and tomato salad
Chorizo con ensalada de judiones y tomates
Adapted from a recipe in Moro, The Cookbook by Sam and Sam Clark
Serves: 4
Ingredients
- 1 Navarrico 660g jar butter beans, drained
- Valdespino sherry vinegar (or red wine vinegar)
- Núñez de Prado XV olive oil
- 250g mild or spicy Brindisa cooking chorizo, cut into rounds
- 20 cherry tomatoes, cut in half
- ½ a red onion, finely sliced
- 1 medium bunch fresh flat-leaf parsley, roughly chopped
- 1 garlic clove
- 1 lemon (optional)
Drain the butter beans and put them in a bowl with the tomatoes, red onion and parsley.
Pour on the dressing and mix well. Then let the salad sit for at least five minutes for the flavours to mingle.
Bring a frying pan to a medium-high heat. Pour a dash of olive oil in and add the chorizo.
While the chorizo gets cooked, which should only take a couple of minutes, put the salad onto plates.
Once cooked, put the chorizo, and the lovely red cooking juices, onto the salad and serve immediately.
For the sherry vinegar dressing mix together:
1 crushed garlic clove
1 tbs. Valdespino sherry vinegar (or red wine vinegar)
4 tbs. Spanish XV olive oil
A squeeze of lemon juice (optional)
Salt and black pepper