Creamy Spinach and Chorizo Beans

by Bold Bean Co
Star 4.5
    5m prep time
    25m total time
    Easy level
    12 ingredients

We all love risotto, but sometimes you just don’t have the time to stand and stir! Our mushroom bean-otto gives you all the flavour and satisfaction of mushroom risotto, but made in half the time and with double the protein! The creaminess of the white beans creates a base similar to a risotto, but without the added sluggishness you may feel after a weighty bowl of rice. Delicious on its own, or topped with crunchy breadcrumbs and peppery rocket.

Method

Based on 2 servings, adjust as needed.

Step 1

If serving with ciabatta, preheat the oven to 180°C and heat in the oven for 10 minutes until warmed through.

Step 2

Heat a dry frying pan over a medium heat. Once hot, add the chorizo (no oil needed) and cook, stirring occasionally, until starting to brown and the chorizo oils start to release, roughly 4-5 minutes. Then, stir in the garlic and cook for a minute until fragrant.

Step 3

Reduce the heat to low and add the creme fraiche with a splash of water and stir to create a creamy sauce. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you have lying about in the fridge!)

Step 4

Pour in the beans with their bean stock and stir to combine - you’re looking for a glossy consistency - similar to a pasta sauce. If it needs loosening a little - fill the jar ⅓ way with water, give it a shake, and pour this in too. If using tinned beans, add a splash of water or veg stock. Simmer for 2-3 minutes until the beans have warmed through.

Step 5

Mix in half of the grated parmesan and the parsley. Squeeze in the lemon juice and season with salt and cracked black pepper.

Step 6

Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a drizzle of olive oil and a squeeze of lemon, or greens of choice and the warmed bread.
  • Ingredients
  • Based on 2 servings
  • 1 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 60g Parmesan, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 10g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 110g Chorizo, diced 1 x Sainsbury's Spanish Chorizo Ring 225g
  • 130g Spinach 1 x Sainsbury's Young Spinach 260g
  • 1/2 Lemon 1 x Sainsbury's Lemons
  • 1 Jar of Queen Butter Beans, with their bean stock 1 x Bold Bean Co Queen Butter Beans 570g
  • 3 Garlic Cloves, grated 1 x Sainsbury's Garlic
  • 2 Ciabatta Rolls 2 x Sainsbury's Mini Ciabatta Roll
  • 100g Peas 1 x Sainsbury's Petits Pois 910g
  • 30g Rocket 1 x Sainsbury's Wild Rocket 60g
  • 150ml Lighter Creme Fraiche 1 x Sainsbury's British Lighter Crème Fraîche 300ml
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