Catalan Butter Bean Salad

Serves 4

4 Tbsp Spanish extra virgin olive oil (EVO)
1 red onion, sliced
2 garlic cloves, chopped
250g sliced chorizo rojo
2 bay leaves, bruised
3 Tbsp Pinoli pine nuts , toasted in a dry frying pan
650g El Navarrico large white beans , drained, reserving 3 Tbsp of their liquid
Black pepper, coarsely ground
1 tomato, finely chopped
2 Tbsp Italian parsley, chopped
Romulo sherry vinegar , 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.