Tapas Beans and Chorizo in Red Wine
- 1 tbsp olive oil
- 250g sliced chorizo
- 400g tin of butter beans, drained
- 200ml red wine
- 3 tbsp maple syrup
- 10g chopped rosemary leaves
- Heat the oil in a frying pan and fry the chorizo for 3 mins, turning once or twice. Add the beans, cook for 2 mins, then pour in 100ml of wine. Bubble away until reduced by half, then pour in the rest of the wine and reduce by half again - you want it fairly syrupy.
- Add the maple syrup and cook for 2 mins, stirring well. Stir in the rosemary, then serve with crusty bread and other tapas favourites.
5 mins
6 serving