This is yet another speedy super, even though it doesn't sound it. I used butter beans for this one, but chickpeas and haricot beans could work just as well. Once again, I have improvised, so ingredients can be omitted or added, depending on what you have at home. Parsley would go great with this dish and you can use passata, or tomato puree, instead of fresh.
Serves 2
2 cans of butter beans
1 onion
2 medium potatoes
200grams of cherry tomatoes
50 grams of chorizo
olive oil
salt
pepper
squeeze of lemon
Chop the onion and the chorizo and fry off lightly in the olive oil. Cut the potato into 1inch cubes and add to the pan. Fry off for 2-3 minutes and then add 1 cup of water. Add the drained beans and the cherry tomatoes to the pan, cover and allow to simmer for 30 minutes. Check that there is enough liquid in the pan. The potatoes should be nice and soft and there should be a thick 'gravy' in the pan. Add salt and pepper to your taste and serve with a squeeze of lemon - and parsley if you have it!
Serves 2
2 cans of butter beans
1 onion
2 medium potatoes
200grams of cherry tomatoes
50 grams of chorizo
olive oil
salt
pepper
squeeze of lemon
Chop the onion and the chorizo and fry off lightly in the olive oil. Cut the potato into 1inch cubes and add to the pan. Fry off for 2-3 minutes and then add 1 cup of water. Add the drained beans and the cherry tomatoes to the pan, cover and allow to simmer for 30 minutes. Check that there is enough liquid in the pan. The potatoes should be nice and soft and there should be a thick 'gravy' in the pan. Add salt and pepper to your taste and serve with a squeeze of lemon - and parsley if you have it!
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