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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.
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Creamy Spinach + Chorizo Beans
Rated 4.7 stars by 50 users
Servings
3
Cook Time
25-30 minutes
Author:
Bold Bean Co.
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.
Ingredients
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150g chorizo, diced
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3 garlic cloves, grated
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1 jar of Queen Butter Beans with their bean stock
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250g spinach
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100g frozen peas
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200g creme fraiche
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50g parmesan, grated, plus extra for garnish
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A small bunch of fresh parsley (roughly 15g), roughly chopped
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1 lemon
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A fresh rocket salad, dressed in olive oil and lemon juice
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Tenderstem broccoli
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Ciabatta bread
Serving suggestions
Directions
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.
- 2. Reduce the heat to low and add the creme fraiche and stir to combine in 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!)
- 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. Simmer for 2-3 minutes until the beans have warmed through.
- 4. Stir through the parmesan parsley. Squeeze in the juice of half a lemon and season with salt and cracked black pepper.
- 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.
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