Name: Hot Chorizo with Butter-Bean and Tomato Salad (Chorizo con ensalada de judiones y tomates)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100–150 g judión beans or best-quality butter-beans (see Spanish Suppliers) or cannellini, soaked overnight with a pinch of bicarbonate of soda; 1 medium bunch fresh flat-leaf parsley, roughly chopped; Sherry Vinegar Dressing; a drizzle of olive oil; 250 g mild or spicy cooking chorizo, cut in little pieces; 20 sweet cherry tomatoes, cut in half; ½ red onion, thinly sliced; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This recipe uses a semi-cured chorizo that requires a little cooking and is eaten hot. We also use an exceptional variety of butter-bean called ‘judión’, which is plump and luxuriously creamy. This starter makes a light summery lunch when sweet tomatoes are in season.

Ingredients

100–150 g judión beans or best-quality butter-beans (see Spanish Suppliers) or cannellini, soaked overnight with a pinch

Method

Rinse the beans, then cover with 2 litres cold water in a large pan. Bring to the boil, reduce the heat to a simmer, and skim off any scum. Cook for 1–2 hours until tender. Pour off the cooking liquid until level with the beans, season and set aside.

To assemble the salad, drain the butter-beans (warm or at room temperature), and put in a bowl with the tomatoes, red onion and parsley. P

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Ingredients

Method

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