Warm Bean & Chorizo Salad

3 tablespoons extra virgin olive oil
1 red onion—thinly sliced into 1/2 rings
1/4 cup sliced chorizo sausage
16 green beans—topped, tailed and halved
1 cup canned white beans—rinsed and drained
2 tablespoons water
1 tablespoon white wine vinegar
1/2 clove garlic—finely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoons freshly ground black pepper
A pinch of sugar
1 tablespoon finely chopped fresh flat-leaf parsley

HEAT 11/2 tablespoons of olive oil in a large frying pan over a medium heat.

COOK the onion for 5 minutes, stirring occasionally. ADD the chorizo and cook for another 5 minutes, stirring occasionally.

ADD the green beans and white beans, then add the water, cover the pan with a lid and cook for 5 minutes (without lifting the lid to allow the beans to steam).

MIX together the remaining 11/2 tablespoons of olive oil with the vinegar, garlic, paprika, salt, pepper and sugar in a small bowl until well combined.

TOSS the dressing and parsley with the bean and sausage mixture until thoroughly mixed. SERVE warm or at room temperature.


Serving suggestions: This nourishing salad can be served as a main meal with crusty bread or enjoyed as part of a tapas selection.