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!!!
Ingredients:
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
To serve
slice of griddled sourdough, bread or other rustic bread
handful peas, blanched
handful mustard cress or any other cress
Method:
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.
