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Quick warm butter bean salad with chorizo

Quick warm butter bean salad with chorizo

Name: Quick warm butter bean salad with chorizo
Yield: Serves 4
Cuisine: Spanish recipes
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

Easy
April 2016

Easy
April 2016

Test kitchen approved

Serves 4
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.

Gluten-free recipes

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

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

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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

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.
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.
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.