This dish is a great favourite in the deli - it can be eaten hot or cold, as a snack or as a full blown main course for dinner. I like it with a simple piece of free range chicken breast, pan fried, or piece of white fish. On its own, eat hot with a hunk of bread - unbeatable! The butterbeans, paprika powder, chorizo and sherry vinegar are all available at Papadeli (what a shameless bit of self-promotion!)
Ingredients
4 red onions cut into 6 pieces
6 cloves of garlic, chopped
1 chilli, chopped
500g Spanish butterbeans (ideally Judion del Barco as they don’t fall apart or go mushy - I only ever use these, they are worth the extra expense, I promise!)
4 red peppers
6 chorizo sausages
2 teaspoons of Hot smoked paprika powder
2 tablespoons of sherry vinegar (sherry vinegar is seriously underused in this country - it adds such a special flavour to so many dishes - an essential for the store cupboard!)
Bunch of thyme, chopped
Bunch of coriander, cut into large-ish pieces
What you do
Soak the butterbeans in water overnight. Cook in plenty of water for an hour and a half, or until tender. Roast the peppers until the skin blisters and peel. Cut into strips.
Sweat the red onions in oil, until soft. Add the garlic, chilli and cook until soft (shouldn’t take long). Add the paprika and sherry vinegar. Finally, add the tomatoes and heat it all up.
Add the peppers.
Fry the chorizo in a separate pan in oil. When cooked, chop into 1-2cm pieces (or however large you prefer!)
Add the chorizo and butterbeans to the sauce and decorate with the coriander.
Your delicious, warming, flavoursome meal is all ready to eat!
