Creamy Spinach & Chorizo Butter Beans (Bold Bean Co)

This one is straight from the horse's mouth - Bold Bean Co!

They make the BEST beans and chickpeas we've ever had - we were so excited to try their recipes too.

Here's how to make Bold Bean's Creamy Spinach & Chorizo Butter Beans

And to buy the butter beans for your next collection/delivery - click here!

Ingredients:

• 150g chorizo (or vegan version), diced
• 3 garlic cloves, grated 
• 1 jar of Queen Butter Beans with their bean stock
• 250g spinach 
• 100g frozen peas 
• 200g creme fraiche 
• 50g parmesan, grated, plus extra for garnish
• A small bunch of fresh parsley (roughly 15g), roughly chopped 
• 1 lemon 

SERVING SUGGESTIONS

• A fresh rocket salad, dressed in olive oil and lemon juice 
• Tenderstem broccoli 
• Ciabatta/sourdough bread 

Method:

1. Heat a dry frying pan over a medium heat. Once hot, add the chorizo (no oil needed) and cook, stirring occasionally, until starting to brown and the chorizo oils start to release, roughly 4-5 minutes. Then, stir in the garlic and cook for one minute until fragrant.
2. Reduce the heat to low and add the creme fraiche and stir to combine in with the chorizo and oil. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)
3. Pour in the beans with their bean stock and stir to combine - you’re looking for a glossy consistency, similar to a pasta sauce. Simmer for 2-3 minutes until the beans have warmed through.
4. Stir through the parmesan & parsley. Squeeze in the juice of half a lemon and season with salt and cracked black pepper.
5. Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a squeeze of lemon, or greens of choice.