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Butter bean and Chorizo Tapas with Tracklements Smoky Chilli Sauce

Cooking Directions

Serves 4: as part of a tapas meal

Place peppers in a roasting tin. Roast at 220ºC/ 425ºF/ gas mark 7 for 15 mins until blackened and tender. Place in a plastic bag to cool. Peel off the skin and cut the peppers into thin strips.

Heat the oil in a large frying pan over a high heat. Cook the chorizo turning occasionally until the edges start to crisp and it starts to release its oil.

Add the butter beans to the pan. Heat for a couple of mins. Add the peppers and cook for a few mins until everything’s juicy. Add the Smoky Chilli Sauce and heat through.

Serve with Patatas Bravas: pan fry some cubed potatoes. Sprinkle with smoked paprika and toss in Spicy Tomato Sauce.


·         1 red pepper, halved and deseeded

·         1 orange pepper, halved and deseeded

·         150g chorizo paprika sausage, cut into thin slices

·         1 tbsp olive oil

·         300g can butter beans, drained and rinsed

·         3 tbsp Smoky Chilli Sauce

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