I love making
this, both dishes use up what I have in the freezer, fridge and store cupboard.
There’s a very distinct nod towards a couple of tapas dishes I’ve had
previously and the inclusion of the sherry vinegar certainly lends that Spanish
feel to the dishes
Beans are quite
obviously key elements but equally prominent is the inclusion of the bits of
salami from the back of the fridge.
Once created, how
you eat them is up to you. You could perhaps serve them up with other tapas
type dishes, have as a light snack or on toasted bread like I have here.
However you have
them, you’ll find yourself with something very tasty, simple to make and with
all that bean type goodness its fairly healthy
Butter Beans
and Chilli
1 400ml tin of
Butter Beans
1 Shallot finely
chopped
1 Clove of Garlic
finely chopped
1 Green Chilli
Finely chopped
½ Glass Dry white
wine
Splash of Sherry
Vinegar
Handful of flat
leaf Parsley roughly chopped
About 8cm Salami/saucisson
Sliced thinly then into batons
Squeeze of Lemon
Juice
In a medium frying
pan, heat a tablespoon of olive oil and gently fry the Shallots and Garlic for
a minute
Stir in the
Salami and keep frying for about 2 mins
Add the beans and
chilli cook for another 2 mins
Pour in the wine,
bring to the boil and reduce by half
Add the vinegar
and stir through
Simmer gently for
about 5 mins until the beans start the break-up slightly (It’s at this point
you can start cooking the broad bean dish if you’re doing both)
Season to taste
Add a squeeze of
lemon juice and stir through the Parsley, then drizzle with good extra virgin
olive oil
Broad Beans
and Mint
Two large handfuls
of broad beans, cooked and podded
1 Shallot finely
chopped
1 Clove of Garlic
finely chopped
Handful of frozen
peas
½ Glass Dry white
wine
Splash of Sherry
Vinegar
10 mint leaves
finely chopped
About 8cm Salami/saucisson
Sliced thinly then into batons
Squeeze of Lemon
Juice
In a medium sauce pan , heat a tablespoon of olive oil and gently fry the Shallots and Garlic for a minute
Stir in the
Salami and keep frying for about 2 mins
Pour in the wine,
bring to the boil and reduce by half
Add the peas, and
cook for two mins
Add the Broad beans,
stir through then stir in the vinegar
Stir in the mint
Finish with a
squeeze of lemon juice to add freshness and a drizzle of good extra virgin
olive oil
