Warm Borlotti and Chorizo Salad

Name: Warm Borlotti and Chorizo Salad
Cuisine: British
Ingredients: Crusty bread; A big handful of parsley, tough stalks removed and roughly chopped; 2 large, ripe tomatoes, cored, deseeded and roughly chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 400 ml chicken stock; 180 g borlotti beans, podded weight; 2 garlic cloves, halved and finely sliced; 1 bay leaf; 1 cooking chorizo, about 150 g, broken into chunks; 1 onion, finely diced; 1 tsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

If you’re after something that will, on tasting, transport you straight to the Mediterranean, look no further. The borlottis take on some of the punch of the spicy sausage and garlic, while still retaining their own distinct flavour. A hearty lunchtime treat.

Ingredients

1 tsp olive oil
1 cooking chorizo, about 150 g, broken into chunks

Europe
United Kingdom
Lunch

Method

Warm the olive oil over a medium-high heat in a saucepan. Add the chorizo and cook until starting to brown slightly. Remove with a slotted spoon, reduce the heat and add the onion. Sauté until translucent, about 15 minutes, add the garlic and bay leaf and sauté for a couple of minutes.

Return the chorizo to the pan with the chicken stock and borlotti beans, season with black pepper and