Catalan Beans with Chorizo
A great way to utilize cupboard, freezer and fridge supplies which do not require hours of cooking. Chorizo adds spice and earthiness to any dish that needs a “pick me up”. The whole dish can be ready in 30 minutes. Quick, delicious and filling.
Ingredients
- 1 -2 Tbsp olive oil, divided
- 1/2 cup (125 g) bacon cut into dices
- 1 1/2 cups (200 g) Spanish chorizo sliced into 1/2 inch (1.3 cm) rounds
- 1 medium onion (about 1 cup/140 g) roughly chopped
- red peppers (2 cups/280 g) cut into 1/2 inch (1.3 cm) wide slices
- 3 garlic cloves, finely minced
- 1/2 tsp Pimenton de la Vera or to taste
- 2 1/2 cups (300 g) fresh green beans, trimmed and cut into 3-inches (7.6 cm) pieces
- 1 can butter beans (400 g), drained and liquid reserved
- 14 oz (400 g) frozen Lima beans or shelled fava beans
- 2/3 cup (160 ml) white wine
- 1/2 cup (120 ml) vegetable stock
- 1/2 cup (14 g) finely chopped Italian parsley
Preparation
Bring water to a boil in a saucepan. Add salt and the green beans. Reduce the heat to medium and cook the beans for about 5 minutes or until they just start to get soft. Drain and run them under cold water to retain the bright green color. Drain again and set aside until ready to use.
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the bacon dices to the saucepan and cook for about 5 minutes or until the bacon starts to get crisp. Add the chorizo and cook for 3 minutes longer or until chorizo edges start to get lightly browned and have released some fat. Remove bacon and chorizo to a plate lined with paper towels and set aside. Leave any residual bacon/chorizo oil in the saucepan.
Add onion to the saucepan. Cook onions until they start to soften and get glossy over medium heat. Add 1 tablespoon olive oil, if necessary. Stir once in a while. Add garlic, the red pepper slices, salt, pepper and the Pimenton de la Vera. Give it a good stir and continue cooking for about 3-5 minutes longer or until peppers are beginning to soften. Add the wine. Bring it to a quick boil and reduce it to half.
Add the cooked green beans, frozen Lima beans or favas and the butter beans to the onion mix. Stir it gently, taking care not to mash the butter beans. Add 1/2 cup of vegetable stock and 1/2 cup butter bean liquid. Beans should just be covered by the liquid, not swimming in it. Add more liquid if necessary if it seems too dry to your taste.
Simmer beans gently for about 5-8 minutes. Butter beans and Lima beans should not fall apart. Add bacon and chorizo and cook them for about 5 minutes longer to allow flavors to mingle. Adjust seasonings to your taste. Sprinkle with parsley just before serving.
Serve with roasted potatoes or toasted country bread.
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