Sunday, 24 July 2011
Chorizo and Butter Bean Favetta
Every once in a while, the Husband will be inspired to whip up something nice and plate it a little more 'fine dining' style after we've been out for a good meal. This was one of those days and in my opinion anything with chorizo can never be bad!!!
1 X 400 g tin of butter beans, drained
small handful fresh mint leaves
3 tbsp olive
1/2 lemon, juice only
1/2 red onion, finely chopped
2 cooking chorizo sausages, cut into thick slices
3 tbsp sherry
slice of griddled sourdough, bread or other rustic bread
handful peas, blanched
handful mustard cress or any other cress
1. Tip the butter beans, mint, olive oil and lemon juice into a blender and blend until just combined, but retaining some texture. Stir in the red onions. Season with salt and freshly ground black pepper.
2. Heat a frying pan over a medium heat and fry the chorizo slices for 5 minutes or until golden brown and cooked through. Pour in the sherry, swirl the pan and cook for 2 minutes until the sherry has reduced.
3. To serve, spoon the bean purée on the griddled sourdough, pile the chorizo on top and garnish with the peas and mustard cress.