Of the five dishes that I created last weekend, the White Beans with Chorizo is in essence a typically Spanish dish, full of robust flavours of spicy Chorizo, a background smokiness of Paprika and teamed in a stew with tomatoes and creamy white beans. The addition of Wild Mountain Oregano adds a herbal edge to this dish. This can be cooked in advance and improves wonderfully, given a day or two to allow the flavours to develop.
Monday, 19 April 2010
1 White Onion
1 bulb wet Garlic
1 Red Pepper (chargrilled on an open flame and deseeded)
1 Tin of Italian Cherry Tomatoes
1 Tin large White Beans
1 Teaspoon Smoked Paprika
Dried Wild Oregano
- Caramelise in olive oil the Onion and fresh Garlic. Add the sliced Chorizo and fresh Thyme leaves. Cook until the Chorizo renders some of its oils.
- Add the tin of Cherry Tomatoes and the chopped, chargrilled Red Pepper, and Smoked Paprika. Cover and simmer until a sauce starts to materialise within the pot, yet the tomatoes still hold some of their shape. Add the beans and warm through on a low heat for a further 15 to 20 minutes. Finish with dried Oregano.