Saturday, 2 July 2011

Spanish beans

Back in the days before the BTD, I had a love affair with chorizo. I still love chorizo, but I don't eat it as regularly as I used to because it's a) pork, and b) smoked. All the same, if you love chorizo, I definitely recommend adding it to the bean recipe, below. Although this dish is great without any added meat, the chorizo puts it over the top.

Spanish Beans (inspired by Epicurious


  • 1 onion, diced
  • Extra-virgin olive oil, for drizzling (about 1 tsp)  
  • 4 cloves garlic, minced 
  • 1 tsp paprika 
  • 2 cans (19oz) Cannellini beans, rinsed and drained
  • Small handful of parsley, minced 
  • 4-6 sprigs of winter and/or summer savory, leaves removed and minced
  • 2-3 big handfuls of baby spinach (or more if you wish)
  • 1/4 - 1/2 cup water
  • Juice of 1 lemon 
  • Pinch of salt 


  1. Cook the onion with a small amount of oil and a pinch of salt in a medium pot over medium heat until onion is soft, about 6 mins, stirring occasionally.
  2. Add the garlic and paprika and let cook about 1 min.
  3. Stir in herbs and beans, then add spinach and a scant 1/4 cup of water. Mix until combined, and let cook for a couple of minutes, uncovered, until the spinach wilts a bit. If the mixture looks too dry or is sticking to the pot, add more water.
  4. Just before serving, add lemon juice for added zippiness.
  5. Check of seasonings and adjust as necessary, then comer!

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