CANNELLINI with CHORIZO
(a big helping for one - increase amounts for each extra person, although doubling these ingredients would probably feed three)
| Ingredients 100g chorizo (in one piece) 410g tin cannellini beans 1 small onion 1/2 tablespoon olive oil 2-3 sun-dried tomatoes 1/4 teaspoon sweet paprika 1/2 packet of ready-to-cook young spinach |  |
Method
1. Skin the chorizo and chop it up into small pieces
2. Peel and chop the onion
3. Snip the sun-dried tomatoes into strips
4. Open and drain the tin of cannellini beans
5. Heat the oil in a frying pan and add the chopped onion and sweet paprika.
6. Cook until softened but not browned - about 3-4 minutes.
7. Add the chopped chorizo, sun-dried tomatoes and cannellini beans and stir well together for a few minutes until well-heated through.
8. Put handfuls of the spinach into a bowl, top with the chorizo mixture and toss together (the heat of the pan mixture will soften and almost cook the spinach).
9. Serve with a dollop of good yoghurt if you have some and a little extra sweet paprika.
NB: This is a perfect store-cupboard meal. If you don't have any spinach, don't worry, it's delicious without and can be served with a salad instead.
