Name: Chorizo with black-eyed beans and chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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

Chorizo with black-eyed beans and chimichurri

Australian Gourmet Traveller Spanish tapas recipe for chorizo with black-eyed beans and chimichurri.

Serves 6

Prep

15M

Cook

30M

Total

45M

Chimichurri – a South American marinade and sauce – goes wonderfully with chorizo and steak. We’ve added some piquillo peppers to intensify the flavour. You’ll need to begin this recipe a day ahead.

Ingredients

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

Method

Main

1.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.

2.For piquillo chimichurri, place ingredients in a bowl, pour over beans and toss to combine. Season to taste, set aside.

3.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.

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.
Drink Suggestion: A gutsy red monastrell. Drink suggestion by Max Allen
Notes