White bean dish with chorizo

White bean dish with chorizo

Short on time today? Then this bean dish is ideal. It is on the table in about 20 minutes. The chorizo adds spice, the fried eggs increase the creaminess. Drink a juicy red wine from Spain with it.
This recipe comes from Jolande Vos of I Love Food & Wine

White bean dish with chorizo

Jolande Vos: "With I love Food & Wine, I want to inspire you to enjoy good food and wine every day. On my platform you will find easy, accessible recipes and the wines that go perfectly with them. Food & Wine: every day for ultimate happiness and cosiness at the table."

Juicy red wine tastes great with this creamy bean dish with some spicy chorizo Honoro Vera from Jumilla (Spain) excellent. This juicy powerhouse handles the hearty flavour of the chorizo well. And the creaminess of the wine complements the smoothness of the bean dish nicely. An excellent pairing. Alternatives? Consider Côtes du RhôneMalbec from Argentina or a spicy merlot from Chile are fine.


This is what you need (3 people):

  • 150 g chorizo in 1 piece
  • 6 tablespoons of olive oil
  • 1 clove of garlic, crushed
  • 1 onion, finely chopped
  • 1 large pot of white beans (in. 720 g), drained
  • 1 teaspoon Spanish smoked paprika (pimenton)
  • 4 eggs
  • 1 tablespoon chopped parsley

This is how you make it:

Cut half the sausage into small pieces, the other half into slices. Heat 2 tablespoons of olive oil in a pan. Fry the sausage pieces, garlic, onion in about 3 minutes until lightly browned. Rinse the white beans under cold running water. Stir in the drained white beans and paprika. Mix well and simmer gently for about 5 minutes.

Fry the chorizo slices in a dry frying pan until crispy. Remove from the pan and drain on kitchen paper. In a large frying pan, heat the rest of the olive oil. Fry the eggs in the very hot oil until crispy, brown and just barely cooked. Divide the white bean dish among 4 deep plates. Place a fried egg on each plate. Sprinkle with parsley and the fried chorizo slices. Delicious with crusty white bread.


This recipe was tipped in WINELIFE 87. You can order this one here!

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