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Chorizo with black-eyed beans and chimichurri


You'll need

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

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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A gutsy red monastrell.

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