An easy, flavoursome weeknight meal that comes together quickly, shared by the wonderful Conor Curran! This is one of Conor's go-to dishes that he eats at least once a week. Made in one pan, the juices of the chorizo infuse the sauce with a delicious smoky and savoury flavour.
500g Chorizo Sausages, chopped into pieces
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
1 brown onion, diced
1 tbsp paprika
1 carrot, diced
1 celery, diced
800g canned cannellini beans
400g can whole cherry tomatoes
1 lemon, juice and zest
1 handful parsley leaves, finely chopped
2 garlic cloves, minced or finely chopped
Red wine vinegar
Before you start your dish, make sure all of the ingredients are prepared as it comes together quickly.
Place pan on high heat and coat base with olive oil, not too much just enough to cover the pan. Once high heat is reached, brown off your chorizo pieces, searing them until their dark red and blistered. Using tongs put to the side once browned and lower heat to medium-low.
Drizzle on more olive oil to cool the pan down and add in your whole spices of cumin, fennel and coriander and sizzle them gently in the oil for a minute.
Add in your onion and pour a drizzle of red wine vinegar to deglaze and pull off all that chorizo fat left behind. Add two pinches of sea salt before sweating your onions for two minutes on medium high heat, stirring as you do.
Add in your carrot, celery and paprika and deglaze again with more red wine vinegar, covering the pan and let cook out for two minutes to help sweat all together.
Add you beans and cook for a minute help sear the outside of them, stirring in 15 second intervals.
Add you canned tomatoes and place your chorizo back into the pan. Fill your empty tomato can halfway with water and pour in as well, so you mix is submerged. Give it a good stir and then bring to a super high simmer, before reducing the heat to a steady bubbling simmer and let reduce for 12-15 minutes, or until your sauce is luxurious and thick. Continue salting throughout until you get your perfect amount in. The seasoning in this is very important.
Whilst your dish is reducing, make your quick parley sauce. Add your lemon, parsley, garlic, enough olive oil to cover and 2 pinches of salt and bring all together with a spoon until you have a bright green oily sauce.
To finish take your beans and chorizo off the heat. Spoon over your parsley sauce and mix through whilst still hot. Enjoy as is or with crunchy bread.
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