Butter beans with chorizo and tomato
From Michel Roux Jr’s The Marathon Chef, Weidenfeld & Nicolson
I adore pulses and pasta and can quite happily eat them instead of meat or fish as the main component of a meal. Pulses are delicious dressed with ‘Fleur de Sel’ or coarse sea salt, olive oil, and lemon juice and served as a salad with a main course or as a complete and satisfying meal. Try mixing pulses with strong flavours such as anchovies, smoked meats, or sausages – a little will go a long way.
- 200g dried butter beans (320g for main course; increase the other ingredients accordingly)
- 12 thin slices of spicy dry chorizo
- 1 bay leaf
- 2 sprigs of thyme
- 6 plum tomatoes
- 4 shallots
- 1 clove of garlic
- 3 tbsp olive oil
- 1 bunch of flat-leaf parsley
- Salt, papper
Approximately four servings.
Soak the butter beans in cold water for 2 hours. Drain and put in a pan with fresh water to cover by at least 6cm and add the bay leaf and thyme. Bring to the boil, skim and reduce the heat to a gentle simmer. After 30 minutes all salt and continue to cook for 45-60 minutes until tender.
Meanwhile blanch the tomatoes, skin, cut in half and remove the seeds. Chop the tomato flesh roughly and set aside. Peel and chop the shallots and garlic, then sweat with 1 tablespoon of olive oil until tender but not browned. Add the tomato, season well and continue to cook gently for 15-20 minutes, until you have a pulpy tomato sauce.
Drain the beans when they are cooked. If you don’t like the thick skin of butter beans now is the time to remove them. Otherwise, gently fold the beans into the tomato sauce. Add the remaining olive oil and gold in the washed and coarsely chopped parsley. Turn everything into a heatproof serving dish and scatter the chorizo slices on top. Place under a grill for 2 minutes so that the chorizo weeps some of its delicious juices into the beans. Serve warm.
Photo credit: Issy Croker