I have been feeling a bit low the last week or so. I couldn’t quite put my figure on what was dampening my spirits but I think it is that I finished the last book in the series that starts with Alpine Advocate: An Emma Lord Mystery. There are hopefully more to come but looking at past publication dates, probably not for another year. When I first started reading the series, I enjoyed the books but wasn’t hooked on them. But as I have read more, the characters have grown on me. I am going to miss them! It feels like a good friend has moved away and I know I am not going to see them for a year. The characters have had many a lunch with me over the past few months as I have read the books as a good way to switch off from the office for a short period.
So I have turned to another old friend to help lift my spirits, this recipe for chorizo and cannellini beans. It is basically a pared down version of a chicken with chorizo and cannellini recipe that Nigella Lawson published in her book, Nigella Bites: From Family Meals to Elegant Dinners — Easy, Delectable Recipes For Any Occasion. Nigella’s recipe has chicken and kale but in my laziness I have reduced this recipe to four ingredients plus olive oil for cooking and salt and pepper to taste.
The recipe is not only filling and tasty but I can have it on the table from go to whoa in under 20 minutes. It is so simple to make and is perfect for those days when you feel you can’t be bothered cooking but feel a need to heat something hearty without reaching for the frozen meal.
As with so many simple recipes with only a few ingredients, the quality of the ingredients is key and in particular you need to use good quality chorizo. I buy mine from a great butcher at our local food markets. They specialize in organic meat and their product is always full of flavour. They have a glorious array of sausages and it is my go to place for good spicy chorizo.
I know serious foodies say you should always buy your meat from a butcher but it just isn’t always convenient and the supermarkets have good quality versions of certain cuts and particularly mince. But chorizo is one item that I always buy at the butcher. I have in the past bought from the supermarkets but they just don’t have the flavor I am looking for.
There is lots that is good about this recipe but it is high in calories – about 750 depending on the chorizo.
- 1 tsp of olive oil
- One chorizo sausage (about 100g)
- 1 x 400g tinned cannellini beans
- 125ml of chicken stock
- 1/2 tbs of smoked paprika
- Salt and pepper to taste
- Chop the chorizo in to small pieces about the size of your small finger nail. I normally cut a slice about three quarters of a centimetre thick and then I quarter it.
- Heat the oil in a frypan on medium high heat.
- Once the oil is hot, add the chorizo and fry until brown and almost cooked. This take about 5 minutes
- Add the cannellini beans, the smoked paprika and about half the chicken chicken stock and stir until well mixed. Gradually add the remaining of the chicken stock and cook until the beans are warmed through and the chicken stock has reduced by at least half. This take about another 3-4 minutes.
- Taste and season as desired.
- Pop in to a bowl and enjoy!
I have added parsley as garnish for the photo but it isn't necessary to enjoy this meal.
Note there are affiliate links in this post. They are for items I have bought using my money and I am recommending based on what I have enjoyed or used. I receive a small commission if you buy that covers some of the costs of running this blog but there is no additional cost to you.