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[5 ingredients | 10 minutes]
butter beans with tomato & chorizo
From Stonesoup
serves 2
This dish is an absolute favourite of mine that I blogged about back in 2008. I’ve actually streamlined it over the years so that it’s now in the 5 ingredients | 10 minutes league. You’ll be happy to know that this version tastes just as good, if not better than the original – a fact verified by a certain Irishman when I made it for the photo the other day.
One of the things that has really cut down on preparation time, is the discovery of Barilla’s arrabbiata pasta sauce. I’m not usually a fan of preprepared sauces, but this one has a lovely tomato-ness without any of the fake herb flavours or sweetness you normally see. If you have a preferred pasta sauce brand, please go ahead and use it. Or if you prefer to do things from almost-scratch, substitute in a tin of tomatoes and allow an extra 10 minutes or so for them to simmer.
I love these beans for brunch. Sometimes if I know there’s a big night on the agenda, I’ll cook up the beans and have them ready to warm up in the morning and finish off with a fried egg, some toast, and a little restorative green salad – the hangover breakfast of champions (!) It’s also delicious on its own as a simple beans on toast supper.
For a vegetarian version, skip the chorizo and substitute in some smoked tofu and a tablespoon of smoky paprika.
1 chorizo (approx 150g / 5oz), sliced into coins
1 can butter beans (400g/14oz), drained
1 cup Barilla Arrabbiata sauce, or other pasta tomato sauce
1 tablespoon red wine vinegar
1 bunch chives, finely chopped
Heat a few tablespoons olive oil in a frying pan over a medium high heat. Add chorizo and cook, stirring occasionally for a few minutes or until browned on both sides.
Add beans, sauce and vinegar. Simmer for a few minutes until everything is hot. Taste and season (!) Stir through chives and leave some to sprinkle on top.
Add to my Old Favourite Recipes
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