Butter Bean and Chorizo Tapas

Charmaine Lu -

  • 1 tbsp olive oil
  • 225g sliced chorizo
  • 200ml red wine
  • 400g tin of butter beans, drained
  • 2 tbsp honey
  • 10g rosemary leaves, chopped
  • Crusty bread, to serve
  • Heat the oil in a frying pan and fry the chorizo for 3 mins, turning occasionally. Add the beans and cook for 3 mins more, then pour in 100ml of wine and reduce by half.
  • Add the remaining wine and reduce by half again - you want it fairly syrupy. Season well, stir in the honey and cook for 2 mins, then stir in the rosemary and serve with plenty of sliced crusty bread.
10 mins
4 serving