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Chorizo with black-eyed beans and chimichurri

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

By Lisa Featherby
  • Serves 6
  • 15 mins preparation
  • 30 mins cooking
Chorizo with black-eyed beans and chimichurri
Chorizo with black-eyed beans and chimichurri

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.

Notes

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

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  • Author: Lisa Featherby