Andalusian Bean and Chorizo
A simple dish of chorizo, sweet red pepper and white beans which is great as a snack on its own or ideal served in a bowl as part of a tapas menu.
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|150g / 50z of chorizo
|Large can white or mixed beans
|1 sweet red pepper
|Four cloves of garlic
|1 tablespoon of olive oil
|Salt and pepper to taste
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
DIFFICULTY LEVEL: Easy
SERVINGS: Six tapas portions
: Frying pan (skillet)
Some of the ingredients for Andalusian Chorizo and Bean Brunch
Roughly slice / chop the chorizo into small bite size nuggets.
finely chop the peeled garlic.
Cut the red pepper in half, remove the
stalk, seeds and pith and then chop into small cubes.
COOK'S NOTES FOR ANDALUSIAN BEAN AND CHORIZO BRUNCH
Almost any beans can be used in place of the traditional white beans. The
same goes for the chorizo, for those who like their meals spicy give the picante
variety a try. This dish keeps well in a warm oven or the fridge (for
re-heating) if you cover it, great when
preparing for tapas parties in advance. This recipe will easily serve six tapas portions or two snack lunch portions.
If you want to serve this dish as a main meal stew then simply add a
little wine, some chopped tomatoes and include chopped celery and onions.
Recipe by David Marks.
Add the olive oil to a frying pan on a medium heat and then add the red
pepper pieces - careful because they may spit a bit. Fry for about 12 minutes
until they soften and start to brown slightly.
Turn up the heat a bit and add the chopped chorizo. Fry for three or four
minutes until the chorizo has released its fat.
Turn the heat to medium low, add the garlic and beans then mix
the ingredients thoroughly and cook on a low heat for 10 minutes. Turn the
ingredients in the pan every few minutes.
Serve into a warm bowl with lots of chunky white bread to mop up those
delicious chorizo juices.