Creamy Spinach + Chorizo Butter Beans

This is a pretty flexible recipe. The creamy beans create the base of the dish, but if you’ve got any sad looking veg in the fridge that need using up - bung those in too! Mushrooms or leafy greens would be great contenders. It’s pretty rich so serving it with some light and fresh will help to lift it.

You could even keep it veggie by omitting the chorizo altogether.

Feeds: 3

Takes: 25-30 minutes

Ingredients

150g chorizo, diced
3 garlic cloves, grated
1 jar of Queen Butter Beans with their bean stock
250g spinach
100g frozen peas
200g creme fraiche
50g parmesan, grated, plus extra for garnish
A small bunch of fresh parsley (roughly 15g), roughly chopped
1 lemon

Serving suggestions

A fresh rocket salad, dressed in olive oil and lemon juice
Tenderstem broccoli
Ciabatta bread

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
1. 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 one minute until fragrant.
step 2
1. Reduce the heat to low and wait a few minutes before adding the creme fraiche. Ensure the heat is very low / remove from the hob to prevent from curdling whilst you stir to combine with the chorizo and oil. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)
step 3
3. Pour in the beans with their bean stock and stir to combine - you’re looking for a glossy consistency, similar to a pasta sauce. As the butter beans are well seasoned, we recommend tasting before adding salt. Simmer for 2-3 minutes until the beans have warmed through.
step 4
4. Stir through the parmesan and parsley. Squeeze in the juice of half a lemon and season with cracked black pepper.
step 5
5. Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a squeeze of lemon, or greens of choice.