Beans with tomato and chorizo

Beans with tomato and chorizo

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

You will need to start this the night before, to soak the beans.

Ingredients

Quantity Ingredient
200g dried haricot, cannellini or flageolet beans
1 1/2 onions
1 bay leaf
small handful oregano sprigs
75g cooking chorizo
2 tablespoons sherry vinegar
100g tinned chopped tomatoes
200-300ml Chicken and veal stock
1/2 teaspoon caster sugar
1-2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Place the dried beans in a large bowl, cover with plenty of cold water and leave to soak overnight.
  2. The next day, drain the beans and place in a large saucepan with the ½ onion, bay leaf and 1 oregano sprig. Cover with fresh cold water and bring to the boil, then lower the heat. Simmer gently, uncovered, for 1–1½ hours, or until tender but not breaking up. Remove from the heat and leave the beans to cool in the cooking liquid, then drain and set aside.
  3. Halve, peel and finely dice the whole onion and finely chop enough oregano leaves to give you ½ tablespoon. Remove the skin from the chorizo and cut the sausage into small chunks, about 1 cm but not necessarily uniform in shape or size.
  4. Once the beans are cooked, heat a large saucepan over a low to medium heat, add the chorizo and cook gently until it releases its oils. Remove the chorizo from the oil with a slotted spoon and set aside.
  5. Add the diced onion to the chorizo oil and cook gently until soft and translucent. You may need to add more oil, depending on how much oil the chorizo releases.
  6. Deglaze the pan with the sherry vinegar and reduce to a teaspoonful. Add the tomatoes, stock and sugar to the saucepan and simmer for 5–10 minutes until the flavour has developed and the juices have reduced a little. Return the chorizo to the pan along with the beans and oregano. Cook gently for a few minutes, then taste and adjust the seasoning. Drizzle with the olive oil and serve.

Note

  • A tin of cooked beans can be used instead of the dried beans. Drain, rinse and add them directly to the pan at stage 6, along with the chorizo.
Tags:
Leiths School of food and wine
cookery course
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