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    Cannellini Beans and Chorizo

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    Cannellini Beans and Chorizo

    The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4-6 as part of a selection of tapas


    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 150g chorizo
    • 410g tin cannellini beans, drained and rinsed
    • Salt and freshly ground black pepper
    • 1 small dried red chilli, or 1 tsp dried chilli flakes
    • 1 tbsp chopped parsley


    1. Heat the olive oil in a frying pan over a medium heat. Add the onion and fry gently for about 5 minutes until starting to soften.
    2. Meanwhile, remove the outer skin from the chorizo. Cut the meat into slices about the thickness of a £1 coin, then add to the onion and continue to cook until the chorizo turns golden and start to crisp.
    3. Add the cannellini beans and sauté for 2-3 minutes until warmed through. Season.
    4. Transfer to a warmed serving dish. Crumble over the dried chilli or chilli flakes and scatter over the parsley. Serve hot.

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