Prawn and Chorizo Butter Beans

Prawn and Chorizo Butter Beans

Bring prawn and chorizo butter beans to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Red Ale when the food is ready.

Ingredients

Serves 4

• 200 g raw peeled prawns

• 150 g cooking chorizo, sliced

• 2 x 400 g tins butter beans, drained

• 400 g tin chopped tomatoes

• 1 onion, diced

• 2 garlic cloves, chopped

• 1 tbsp olive oil

• 15 g parsley

Instructions

1. Heat oil and fry chorizo for 4 minutes until its fat colours the oil.

2. Add onion for 7 minutes, garlic for 1 minute, then tomatoes and 100 ml water.

3. Add beans and simmer uncovered for 15 minutes until sauce thickens.

4. Add prawns and cook for 4–5 minutes until opaque and piping hot. Scatter with parsley and serve in warm bowls.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Red Ale. Caramel malt matches the sweet paprika and rich chorizo, with a refreshing finish after the beans and prawns. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.