Butter Beans with Chorizo
Butter beans (aka lima beans) are a very good source of cholesterol-lowering fiber. Their high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for people with diabetes, insulin resistance or hypoglycemia. Use butter beans in curries, soups, in a dip, in chili con carne, salads etc. Beans are good source of protein and can be a healthy substitute for meat. I always stock my pantry with garbanzo beans (chickpea) red kidney beans, cannellini beans, peas and lentils.
Serves 2
adapted from Woman & Home magazine
1 onion chopped
3 to 4 garlic cloves, crushed
1 teaspoon smoked or regular paprika
good glug dry sherry or white wine
227g can chopped tomatoes
sprig rosemary or thyme
2 x 225g butter beans, drained and rinsed
handful fresh parsley, chopped (to serve)
In a deep frying pan, brown the chorizo until the natural oils are released. Remove from pan and add the onion and garlic. Cook over medium heat for 5 minutes until onion has softened. Add paprika and cook for 1 minute. Increase heat and add sherry or wine and cook until it sizzles and half the liquid has evaporated. Return the chorizo to the pan with the remaining ingredients and simmer for 10 minutes. Sprinkle parsley over and serve.
The Culinary Chase’s Note: This dish is what I call midweek easy!
I like the use of the butter beans and it looks really tasty!
I assume the chorizo here is the Spanish style hard chorizo, not the really soft Mexican chorizo? I made a chicken thigh paella last night that called for the Spanish style and couldn’t find it at my local megamarket or the small local place, so I subbed Linguica. It was tasty, but I LOVE the taste of the real stuff, so will find some online for next time.