Chorizo and Butter Bean Hash

This is a great dish at anytime of day, I like it at weekends when you’ve slept a little bit later and maybe need a little bit of help with a hangover (basically brunch).  Quick, satisfying and easy to make, its also ideal as mid week dinner.

If you’re vegetarian, you can swap out  the chorizo for a teaspoon of smoked paprika for the same flavour.

Serves 2

Ingredients

50 Grams Chorizo (thinly sliced) or 1 Tbsp of smoked paprika

400 Grams Tin of butter beans (drained)

1 Small onion or 4-5 scallions/spring onions (finely sliced)

1 Red pepper

200 Grams Cherry tomatoes (chopped)

4 Eggs

Salt and pepper

Method

  1. Heat a large frying pan with a lid, add the chorizo until it starts to release it’s oil, remove from the pan and set to one side
  2. Add the vegetables to the pan and cook until soft. Add the butter beans to the pan and crush gently with the back of a spoon
  3. Add the chorizo back to the pan and stir well.
  4. Make four wells in the mix and crack an egg into each well
  5. Cover the pan with a lid and turn off the heat. Allow to sit for 5 minutes until the egg whites are cooked

Red Pepper and Chorizo Gnocchi

The Summer has pretty much been a wash out, (when I made this I was watching torrential rain battering my window). So comfort food was the order of the day. Chorizo makes anything taste good, add some gnocchi and cream and you have a little bowl of heaven.

Bursting with flavour

Ingredients

500 Grams Gnocchi (I use shop bought)

75 Grams Chorizo (finely sliced)

1 Onion (thinly sliced)

1 Large red pepper (cut into 2cm cubes)

50 Grams Sun dried tomatoes (finely chopped)

2 Tbsp Olive oil (I sometimes like to use the oil that the sun dried tomatoes comes in, as it has loads of flavour)

1 Tbsp Tomato puree

125 ml Double cream

Salt and pepper

Method

  1. Heat 1 table spoon of oil in a large pan, and fry the chorizo, red pepper and onion until soft, remove from the pan and set to one side
  2. Add the rest of the oil to the pan to heat, add then and the gnocchi, and brown gently all over.
  3. Stir in the tomato puree and cook for another 1-2 minutes, add the sun dried tomatoes and the chorizo and peppers and onion you removed from the pan earlier
  4. Add the cream and stir well ensuring everything is well coated, check if you think it needs salt or pepper. Cook for another 2-3 minutes to reduce the cream if necessary