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Chorizo,
a traditional Spanish sausage made from pork, garlic and
paprika, is typically used in small amounts in food to add
a robust flavor and a hearty texture to dishes. Here chorizo
is combined with white beans and green beans to make a simple
salad that can be served warm or at room temperature.
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| 3
tablespoons extra
virgin olive oil |
| 1
red onion—thinly sliced
into ½ rings |
| ¼
cup sliced chorizo sausage |
| 16
green beans—topped, tailed and halved |
| 1
cup canned white
beans—rinsed and drained |
| 2
tablespoons water |
| 1
tablespoon white wine vinegar |
| ½
clove garlic—finely
chopped |
| ¼
teaspoon smoked paprika |
| ¼
teaspoon sea salt |
| ¼
teaspoons freshly ground black pepper |
| A
pinch of sugar |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
HEAT
1½ tablespoons of olive oil in a large frying pan over
a medium heat. COOK the onion for 5 minutes, stirring occasionally.
ADD the chorizo and cook for another 5 minutes, stirring occasionally.
ADD the green beans and white beans, then add the water, cover
the pan with a lid and cook for 5 minutes (without lifting
the lid to allow the beans to steam). MIX together the remaining
1½ tablespoons of olive oil with the vinegar, garlic,
paprika, salt, pepper and sugar in a small bowl until well
combined. TOSS the dressing and parsley with the bean and
sausage mixture until thoroughly mixed. SERVE warm or at room
temperature.
Serving
suggestions:
This nourishing salad can be served as a main meal with
crusty bread or enjoyed as part of a tapas selection.
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