Save to your scrapbook
Beans with Chorizo Puchero
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Beans with Chorizo Puchero
High in protein, dried beans of all types are very popular in Spain. In this recipe we've saved time by using canned cannellini beans, but you could also use flageolet beans or dried, fresh or frozen broad beans. Chorizo Puchero is a type of sausage. Either serve as one of a selection of tapas dishes or to accompany another vegetable or rice dish.
Serves: 4 - 6
Ingredients
- 1 finely chopped onion
- 225g bacon lardons
- Clove of garlic
- 225g Chorizo
- 2 x 410g cans cannellini beans
- 75ml dry white wine
- Freshly chopped mint
- Salt and freshly ground pepper
Method
- In a large frying pan, soften 1 finely chopped onion in a little olive oil. Add 225g bacon lardons and a clove of garlic, crushed, and fry for 2-3 minutes or until beginning to brown.
- Add 225g sliced chorizo and continue to fry for a further 2 minutes, stirring occasionally.
- Add 2 x 410g cans cannellini beans with 75ml dry white wine and a handful of freshly chopped mint.
- Simmer for 3-4 minutes until the liquid has almost evaporated. Season and serve.
Comments
This recipe was first published in April 1999.
Average user rating