Chorizo, cider and white beans
When I had my restaurant this really simple Northern Spanish dish of chorizo cooked in cider was a bit of a mainstay on the menu and it was always a favourite with the customers. The cider and the chorizo creates a deeply flavoured sauce that the beans can soak in, making the beans the true star of the show. The bay is important here in this short list of ingredients, bringing with it a warm, herbal note. Serve this as a tapas dish in combination with other small dishes, though I would happily serve this as is with a good crusty bread to mop.
INGREDIENTS
2 tbsp olive oil
2 cloves garlic, peeled and finely chopped
2 bay leaves
4-8 cooking chorizo (depending on size)
250ml dry cider
Approx 500g drained cooked or canned white beans
1 small bunch of flat leaf parsley, roughly chopped
Salt and freshly ground black pepper
4 thick slices of robust bread.
METHOD
Heat the olive oil in a frying pan and add the chorizo and cook over a low heat for about 5 minutes until the chorizo is golden and releases its fat to the pan.
Add the garlic and bay leaves to the pan with the chorizo and fry for about 1 minute until fragrant, then add the cider and cook for 5 - 8 minutes until thick and syrupy.
Stir through the beans and parsley and season to taste with salt and pepper
Toast the bread and serve with the chorizo and beans