Catalan Butter Bean Salad
Ensalada Catalana de Judion
1 red onion, sliced
2 garlic cloves, chopped
250g , sliced
2 bay leaves, bruised
3 Tbsp , toasted in a dry frying pan
650g , drained, reserving 3 Tbsp of their liquid
Black pepper, coarsely ground
1 tomato, finely chopped
2 Tbsp Italian Parsley, chopped
, to drizzle
Heat the oil in a frying pan. Add the onion, garlic, chorizo and bay leaves. Sauté over a gentle heat for 5 minutes or until softened, but not browned.
Stir in the toasted pine nuts and butter beans with their reserved liquid. Heat, until the flavours are combined, mashing a little with a fork. Discard the bay leaves.
Sprinkle with pepper, chopped tomato and chopped parsley. Drizzle with Romulo sherry vinegar.
Serve hot, warm or cool, but never chilled.
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