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Warm Red Bean Salad with Chorizo

Forgot to buy any fresh vegetables for supper?

With a few little supplies from your freezer it's soon sorted. Here is one variation on veg from the freezer which will transform them into something a bit special.

This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then.  We have kept these recipes on the site, as we know many people have adapted them to what is currently available.

The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play.

A picture of Delia's How to Cheat at Cooking

This recipe is from Delia's How to Cheat at Cooking. Serves 4

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  • Ingredients

Method

Fry the chorizo in a frying-pan until the oil starts to run.

Meanwhile, chop the onion, red pepper and garlic in a mini-chopper, then add the olive oil and red wine vinegar and give it one more pulse. Then add the frozen kidney beans to the chorizo in the pan and season. Cover and cook over a medium heat for 4-5 minutes or until the beans are soft.

Tip into a bowl and add the dressing while warm.

Ingredients

400g frozen cooked red kidney beans (Tesco Whole Foods)
10cm chorizo sausage, chopped small
1 small red onion, peeled and quartered
the equivalent of 1⁄2 roasted red pepper (from a jar)
1 clove garlic, peeled
3 tablespoons olive oil
1 tablespoon red wine vinegar (Tesco Finest Chianti red wine vinegar is good)

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