Bbq beans with chorizo & wilted spring greens

Bbq beans with chorizo & wilted spring greens

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Chorizo comes in two types: one that you eat straight away, which is firmer in texture and slices easily, and one that’s used for cooking, which is soft – that’s the one you want here. I first had this dish at a restaurant in Ibiza, where most of the food is cooked on an open grill. It’s a great way to use chorizo, and another good use for ready-made mashed potatoes.

Ingredients

Quantity Ingredient
400g cooking chorizo
2 onions
4 garlic cloves
1 x 400g tin kidney beans, drained
1 x 400g tin borlotti beans, drained
1 x 400g tin chopped tomatoes
100ml barbecue sauce
25g butter
400g ready-made mashed potatoes
400g spring greens
sea salt
freshly ground black pepper

Method

  1. Slice the chorizo and the onions. Crush the garlic.
  2. Heat a large saucepan and fry the chorizo for 3 minutes, then add the onions and garlic and cook for another 1–2 minutes. Add the beans, tomatoes and barbecue sauce, season with salt and pepper, bring to a simmer and cook for 5 more minutes.
  3. Meanwhile, melt the butter in another pan, add the mashed potatoes and heat gently for 2–3 minutes, until warmed through.
  4. Bring a large pan of salted water to the boil and cook the greens for 2–3 minutes, until just tender. Drain well.
  5. Serve the beans with the greens and mash.
Tags:
James Martin
Saturday Kitchen
quick meals
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