Butter Bean & Chorizo One Pot Meal
Butter beans with spicy chorizo, sweet & smokey sundried tomatoes & super soft leeks. Perfect one pot meal for weekday dinners.
1 medium/large sized leek
500grams of cooked butter beans
A handful of chopped parsley
160grams of cooking chorizo
A handful of sundried tomatoes
Chicken stock jelly
Remove the skin from the chorizo and tear it into bite-size chunks. Fry on a medium heat for 5-10 minutes. Remove from the pan once it's released most of its oil and gained a little colour. Leave the oil in the pan.
Finely slice the leeks and add to the chorizo oil.
Turn the pan onto a medium/low heat and stir chorizo oil and leeks together. If not fully coated, add a glug of olive oil on top.
Leave leeks to soften in the oil for around 20 minutes, stirring occasionally.
Once the leeks are soft and tasty pour in the jar of beans with a splash of the water they came in, along with a jelly chicken stock.
Stir the beans, water, stock and leeks together and leave to cook for a further 10 minutes.
Add in the sundried tomatoes, the cooked chorizo from earlier and chopped parsley. Stir everything together and cook for a further 2 minutes. You can add a lid at this point if your pan has one.
Serve with a drizzle of extra virgin olive oil and enjoy!