Quick warm butter bean salad with chorizo

Quick warm butter bean salad with chorizo
  • Serves icon Serves 4
  • Time icon Hands-on 30 min

Butter beans are cooked in the juices of sherry-glazed chorizo, then tossed with salad leaves and a scattering of manchego cheese – now that’s our kind of salad.

Nutrition: per serving

Calories
460kcals
Fat
28.3g (11.1g saturated)
Protein
24.6g
Carbohydrates
19.4g (4.1g sugars)
Fibre
10.4g
Salt
2.2g
Calories
460kcals
Fat
28.3g (11.1g saturated)
Protein
24.6g
Carbohydrates
19.4g (4.1g sugars)
Fibre
10.4g
Salt
2.2g

Ingredients

  • 4 banana shallots, finely sliced
  • 4 celery sticks, finely sliced
  • 2 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • 200g cooking chorizo
  • 30ml medium-dry sherry (or red wine)
  • 2 x 400g cans butter beans, drained and rinsed
  • Handful fresh flatleaf parsley, roughly chopped
  • 200g mixed salad leaves
  • 60g manchego cheese

To serve

  • Lemon wedges

Method

  1. In a medium pan, fry the shallots and celery in the olive oil over a medium heat until softened and translucent (about 8-10 minutes), then add the garlic and fry for another minute. Remove from the pan and set aside.
  2. Slice the chorizo into 2cm rounds and fry for 7-8 minutes, then pour in the sherry or wine and cook for 4-5 minutes until the chorizo is coated in a sticky glaze. Return the shallots, garlic and celery to the pan with the butter beans to warm through, then remove the pan from the heat and stir in the parsley.
  3. Arrange the warm mixture on a bed of mixed salad leaves, top with shavings of manchego, then serve with lemon wedges for squeezing over the leaves.

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