Hot chorizo with butter-bean and tomato salad (Chorizo con ensalada de judiones y tomates) from Moro: The Cookbook (page 113) by Samantha Clark and Samuel Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dolcetto23 on February 25, 2021

    Made with canned cannellini beans and winter tomatoes and it was still good, eaten with some fresh sourdough bread. I'm sure it would be fantastic with butter beans and lovely tomatoes. Good sherry vinegar is key . . .

  • westminstr on October 16, 2014

    Loved everything about this dish! Great textural contrast between the crispy chorizo, soft beans, and juicy tomatoes.

  • DKennedy on May 07, 2012

    Wonderful. If using frozen butter beans, boil for 2 minutes and then cook for 15 minutes more. Drain thoroughly. Don Juana brand chorizo is perfect in this dish.

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