Chorizo and butter bean favetta

Simon Rimmers Spanish-style combination of smoky sausage and butter bean purée on toast is great for a meal in a hurry and makes a top tapas dish too
By Simon Rimmer
Chorizo and butter bean favetta
  • Rating:
  • Serves: 1 as a main course, 2 as a snack
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 X 400 g tin of butter beans, drained
  • small handful fresh mint leaves
  • 3 tbsp olive oil
  • 1/2 lemon, juice only
  • 1/2 red onion, finely chopped
  • 2 cooking chorizo sausages, cut into thick slices (see Cooks note)
  • 3 tbsp sherry

To serve

  • slice of griddled sourdough, bread or other rustic bread
  • handful peas, blanched (optional)
  • handful mustard cress, optional

Tips and Suggestions

chorizo is often sold as a cured, ready-to-eat sausage, similar to a salami. This recipe calls for the cooking variety of chorizo which looks and feels more like a regular sausage but is a deep orange/red colour and must be cooked before eating. They are available from some supermarkets and delis or online. Cured chorizo can also be used but it will result in a different, yet still delicious, dish.


1. Tip the butter beans, mint, olive oil and lemon juice into a blender and blend until just combined, but retaining some texture. Stir in the red onions. Season with salt and freshly ground black pepper.

2. Heat a frying pan over a medium heat and fry the chorizo slices for 5 minutes or until golden brown and cooked through. Pour in the sherry, swirl the pan and cook for 2 minutes until the sherry has reduced.

3. To serve, spoon the bean purée on the griddled sourdough, pile the chorizo on top and garnish with the peas and mustard cress, if using.

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