Smoky Chorizo & Butter Beans with Burst Tomatoes

• 240 gdrained butter beans (from a 400 g tin)
• 250 gcherry tomatoes
• 1red onion, cut into wedges
• 2garlic cloves, sliced
• 1 tspsmoked paprika
• 1 tbspolive oil
• 200 gchorizo ring, sliced into coins
• 15 gflat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. 1Heat the oven to 220°C fan. A properly hot oven is what gets you crisp chorizo edges instead of pale, sweating coins.
2. 2Tip the chorizo coins, drained butter beans, cherry tomatoes, onion wedges and sliced garlic into a large roasting tin. Spread everything out in a single layer; don't crowd the tin. Pile it up and the ingredients steam in their own moisture; spread out, the edges catch and crisp.
3. 3Drizzle over the olive oil, dust with the smoked paprika, and toss with your hands until every coin and bean is coated in orange oil. The paprika needs the oil to toast in the heat.
4. 4Season with a pinch of salt and a good crack of black pepper. The chorizo brings plenty of salt itself, so go light here; you'll taste and adjust at the end.
5. 5Tuck the sliced garlic underneath the tomatoes and onion wedges so it bakes in the oil rather than sitting exposed on top.
6. 6Roast for 18–20 minutes, until the chorizo coins are crisp and curling at the edges, the tomatoes have burst and slumped into paprika-stained oil, and the onion wedges are softened with darkened tips. The smell from the oven should be smoky, sweet, and unmistakably Spanish.
7. 7Pull the tin out and taste a spoonful of the oil and a bean together, then adjust the salt and pepper. Scatter over the chopped parsley and divide between two plates.

Per serving

kcal

672

protein

35.5g

fibre

9.5g

carbs

28.5g

fat

45.8g