This is one of those incredible dishes that feels simultaneously rustic and fancy – it is, at its base, a bean stew, but it’s injected full of flavour.
I have a few recipes for chorizo based stews – like this Chicken, Chorizo and Butter Bean Stew – but this one is different. I’ve cooked the beans and the chorizo separately, which means you have wonderful creaminess cut with that salty, spicy chorizo.
If you don’t fancy chorizo, you could easily switch it out for some fried halloumi to make this a vegetarian dish.
The Ingredients
- Although you can use any butter beans, the higher the quality the better your meal will taste. I got mine from the Bold Bean Co. The key here is letting them simmer until soft (with onion and garlic, of course), then adding a dash of double cream to really enrich them. I added frozen peas and parsley then too, for a bit of brightness.
- I topped this dish with some fried chorizo and roasted red peppers. I’d suggest using a spicy chorizo, if you can. It’ll cut through the creamy beans and add another delicious level to this dish. The honey and balsamic glaze is like the one I use in my Chorizo and Scallops with Vegetable Couscous – and it’s SO good.
- I used jarred roasted red peppers – I always do in dishes like this. If you want to roast your own, feel free! I don’t have the time or inclination to do that on a weeknight, though. The roasted red peppers I bought were Karyatis ones – they’re in a little vinegary marinade which adds a nice level of flavour. These ones would do a similar job:
How to Cook the Creamy Beans and Chorizo
Soften the onion and garlic, then add the butter beans and a little bit of water. Allow to warm through.
Meanwhile, fry the chorizo until golden then add the peppers, honey and balsamic vinegar. Toss together.
Add frozen peas and cream to the bean mix. Bring to a gentle simmer and let the peas cook.
Stir in some chopped parsley, and you’re ready to serve.
Creamy Beans With Honey Glazed Chorizo
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 570 grams butter beans jar or tin (400g drained weight)
- 50 ml double cream
- 200 grams frozen peas
- 10 grams flat leaf parsley
- 225 grams chorizo
- 450 grams jar of roasted peppers
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
Instructions
- Peel and chop your onion into small pieces. Heat the oil in a medium saucepan and add the onion. Sauté over a medium heat for 5 minutes until starting to soften.
- Peel and chop the garlic cloves into small pieces, then add to the onion. Cook for a further 30 seconds.
- Add the beans and a dash of water. Turn the heat down to low and simmer gently for 15 minutes. Stir every now and then, making sure they don’t catch on the bottom.
- Meanwhile, slice your chorizo into 5mm rings. Add to a frying pan and put on a medium heat. Cook, turning often, until starting to turn golden (keep an eye on them – they burn easily).
- Drain the jar of peppers and cut them into 1 inch chunks. Add to the pan with the chorizo, then add your honey and balsamic vinegar. Stir until everything is well coated. Cook for another 2 minimum, then remove from the heat.
- Turn back to your beans. Add the cream, peas and chopped parsley, along with a pinch of salt and plenty of black pepper. Cook for another two minutes.
- To serve, ladle the beans into bowls and top with the chorizo and red peppers. Enjoy!
Video
Easy comfort food! Those creamy beans are too good