My friends Kemmy, Timmy and Trudy came to lunch today for Experimental Wednesday. On the menu was crusty toasted Turkish bread and Gordon Ramsay’s butter bean, chorizo and red onion soup. Trudy described it as delicious and hearty, whilst Kemmy used the word wholesome. Truly simple, rustic and so, so quick. The spicy, complex flavours of the Chorizo are the champions of this dish.
- 225g chorizo, skin removed
- 3 tbsp olive oil, plus extra to drizzle
- 2 red onions, peeled & finely chopped
- 2 garlic cloves, peeled & very finely sliced
- few thyme sprigs
- 2 x 420g cans butter beans, drained & rinsed
- sea salt & black pepper
- squeeze lemon juice
- large handful flat parsley, roughly chopped
Chop chorizo into small bite size pieces. Put kettle on to boil. Heat olive oil, in heavy based saucepan & add onions, garlic & thyme. Cook, stirring, for 2 mins, then add chorizo. Stir over high heat for a few mins until oil has taken on reddish-golden hue from chorizo. Tip in beans and pour in just enough boiling water to cover. Bring to a simmer and cook gently for about 10 mins. Season generously and add squeeze of lemon. Scatter over parsley and ladle into warm bowls to serve.