Butterbeans With Chorizo

Butterbeans with

Makes: enough for 4 people as a side dish or as a component of tapas.

Warning: the oil from the chorizo stains everything, including permanently staining some plastics; if you're going to wash up using a dishwasher then make sure all of the orange oil is washed off first or the orange stain will just distribute evenly over everything.



  1. In a measuring jug, mix the 200 ml of red wine with the 1 tsp of sugar and season with salt & pepper.
  2. Fry the chorizo in olive oil for no more than few minutes on each side, just for long enough that the red oil begins to comes out.
  3. Add the red pepper and butterbeans to the frying pan and mix together with the chorizo.
  4. Add the mixture from the jug, making sure that any residual sugar comes with it.
  5. Cover, reduce the heat to low and leave for 10 minutes without stirring.
  6. Mix in the chopped coriander leaves before serving.

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