Butterbeans with chorizo & olives

by Jenny Chandler

A quick and flavour-packed dish made from store cupboard ingredients

This is one of those store cupboard standby dishes that’s great to have up your sleeve. It’s worth doubling up the quantities as it tastes divine at room temperature the following day. I love to serve this on top of a piece of good sourdough toast.


2 onions, diced
2 tbsp olive oil
2 garlic cloves, diced
250g chorizo, hot or sweet, sliced
2 x 400g cans of butter beans, or better still 1 jar of Brindisa judiones
A handful of sultanas
100g pitted green olives, chopped
1 glass of white wine (stock or even water and a dash of vinegar will suffice too)
1 tbsp parsley, roughly chopped
A drizzle of extra virgin olive oil