Creamy Spinach + Chorizo Butter Beans
Creamy Spinach + Chorizo Beans
Bold Bean Co.
150g chorizo, diced
3 garlic cloves, grated
1 x 700g jar Bold Bean Co Queen Butter Beans, bean stock reserved (or 2 x 400g tins of butter beans)
75g baby spinach
200ml creme fraiche
60g parmesan, grated
A small bunch of fresh parsley (roughly 10g), roughly chopped
A fresh rocket salad, dressed in olive oil and lemon juice
Heat a dry frying pan over a medium heat. Once hot, add the chorizo (no oil needed) and cook, stirring occasionally, until starting to brown and the chorizo oils start to release, roughly 4-5 minutes. Then, stir in the garlic and cook for a minute until fragrant.
Reduce the heat to low and add the creme fraiche with a splash of water and stir to create a creamy sauce. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted.
Pour in the beans and stir to combine. If it’s looking a little dry, add some of the reserved bean stock until you reach a slightly looser, glossier consistency - similar to a pasta sauce. If using tinned beans, add a splash of water or veg stock. Simmer for 2-3 minutes until the beans have warmed through.
Mix in half of the grated parmesan and the parsley. Squeeze in the juice of half a lemon and season with salt and cracked black pepper.
Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a squeeze of lemon, or greens of choice.