Chorizo with black-eyed beans and chimichurri

AT A GLANCE

  • Serves 6 people

  • 150 gm dried black-eyed beans, soaked overnight in cold water, drained
  • 2 chorizo
  • 2 tsp olive oil
  •  
  • Piquillo chimichurri
  • 8 canned piquillo peppers, finely chopped (see note)
  • 2 tbsp finely chopped oregano
  • 100 ml extra-virgin olive oil
  • 60 ml (¼ cup) sherry vinegar
  • 2 tsp sweet paprika
  • 1 garlic clove, finely chopped
01   Combine beans and enough cold water to cover generously in a saucepan. Bring to the boil and cook over high heat until tender (10-15 minutes). Drain and keep warm.
02   For piquillo chimichurri, place ingredients in a bowl, pour over beans and toss to combine. Season to taste, set aside.
03   Preheat oven to 220C. Heat an ovenproof frying pan over high heat, add chorizo and oil and cook, turning regularly, until golden (1-2 minutes). Transfer to oven and bake, turning occasionally, until heated through (5-10 minutes). Divide beans among plates, top with thickly sliced chorizo and serve immediately.
Note Piquillo peppers are wood-fired Spanish peppers available from Spanish delis and specialty food stores. The Australian versions in jars don’t have as authentic a flavour.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A GUTSY RED MONASTRELL. , suggested by MAX ALLEN

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