Chorizo with butter-bean & tomato salad

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June 30, 2013 by dgarnett2013

Chorizo with butter-bean & tomato salad: Moro: The Cookbook (book one) by Sam & Sam Clark.

butterbeansalad2

Serves 4

  • 100 – 150g judion or best quality butter beans, or cannelloni, soaked overnight with a pinch of bicarbonate of soda
  • 20 sweet cherry tomatoes, cut in half
  • 1/2 red onion, thinly sliced
  • 1 medium bunch fresh flat-leaf parsley, roughly chopped
  • drizzle of olive oil
  • 250g mild or spicy cooking chorizo, cut into little pieces
  • Salt and pepper

butterbeansalad

 

Sherry vinegar dressing: 

  • 1 garlic clove
  • 1 tab sherry vinegar (or red wine vinegar)
  • a squeeze of lemon (optional)
  • 4 tabs extra virgin olive oil
  • Salt and pepper

 

To make the dressing: 

Crush the garlic with a good pinch of salt in the mortar and pestle until a smooth paste is formed.

Then add the vinegar and lemon juice and whisk in the olive oil. Season with salt and pepper.

This can be made a few hours earlier, but not the day before because the garlic will taste stale. Give it a good whisk just before serving.

 

To make the salad:

Rinse the beans, then cover with 2 litres of cold water in a large pan. Bring to the boil, then reduce the heat to a simmer, and skim off any scum.

Cook for 1 – 2 hours until tender. Pour off the cooking liquid until level with the beans, season and set aside.

To assemble the salad: drain the butter beans (warm or at room temp), and put in a bowl with the tomatoes, red onion and parsley. Pour on the dressing and mix well.

Let the salad sit for at least 5 mins to let the flavours mingle.

Meanwhile, set a frying pan over a medium to high heat.  Pour a drizzle of olive oil in to the pan and add the chorizo. As the chorizo is sizzling away, spread the salad on a plate. The chorizo will only take about a minute to cook, really just until crisp on both sides.

Spoon the cooked chorizo on top of the salad and serve immediately.

Made the day Nana came over.

rosenana

 

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