Posted on February 19, 2019 by Kate Halsall
I’ve never actually had chorizo. I turned veggie before it became “a thing”. I’m also not a big “fake meat” fan; it’s generally processed and tastes like plastic. However, having it once every so often is a great way of getting some protein in my diet. There’s been a whole new vegan range from Iceland which I’ve been trying bits from. Weirdly, my husband likes the products more than me! Anyway, their “chorizo slices” taste great in this bean concoction. So it’s only fair I share my delicious recipe for chorizo style beans. It’s dead easy and only takes around 25 minutes.
- 1tsp oil
- 1 handful “No Porkies Chorizo Slices”
- 2/3 beef tomatoes, roughly chopped or 1 tin of chopped tomatoes
- 1 x 400g tin of butter beans, DON’T drain it – we add the juice as well
- 2 or 3 sprigs of fresh rosemary
- 1tbls red wine vinegar
- Get the oil nice and hot in the pan.
- Add the “chorizo” slices to the pan and cook until they start to brown.
- Add the tomatoes to the pan and simmer until they start to break down (approx. 5-10 minutes)
- Add the butter beans in their juice and some of the rosemary.
- Keep simmering for another 5 minutes, then reduce heat for 10 minutes or until the liquid starts to reduce.
- Add the vinegar and season the beans with salt and pepper. Cook for a further 5 minutes
- Sprinkle over more rosemary and cook for a few more minutes before serving.
You could of course use real chorizo, if it fits into your current goals and food preference. To make the sauce thicker, you could add sundried tomato paste or tomato puree. You could also serve the beans with poached eggs for an extra protein hit.
If this does get your taste buds going, here is another “bean” recipe.