Butter Beans with Parsley, Tomatoes and Andouille

Okay, I’ll be honest. The recipe is actually Butter Beans with Parsley, Tomatoes and Chorizo but my grocery store was lacking so I made a last minute substitution. Okay, I must continue to be honest. I made another substitution but not because of the grocery store. It was because of my pantry. But, you know what? It didn’t matter – this was seriously delicious! Oh…you want to know what the other substitution was? I didn’t have any sherry vinegar so I used balsamic. And clearly, the balsamic was really, really happy about being selected!

Really, it just happened! I couldn’t have planned it any better.

Anyway, this recipe appeared in my email this morning courtesy of Food and Wine and it fell under the category of 20 Minute Dinners. Now, you know I just had to make it! Actually, I think it took less than 20 minutes. The hardest part was chopping the parsley. I can’t even begin to describe all the flavors going on in this dish. The best adjectives I can seem to come up with are yummy, delicious, I want more, and wow! Just trust me. Make this. Now.

Butter Beans with Parsley, Tomatoes and Chorizo

One 14-oz can butter beans in their liquid
1/2 pound chorizo, halved lengthwise and sliced crosswise 1/4 inch thick
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 pint cherry tomatoes, halved
1/4 medium red onion, thinly sliced
1 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

1. In a small saucepan, heat the butter beans in their liquid. In a large skillet, cook the chorizo over high heat until it is lightly browned and most of the fat is rendered, about 2 minutes.

2. In a medium serving bowl, whisk the oil and vinegar. Stir in the tomatoes, onion and parsley. Drain the beans and chorizo and add them to the bowl. Season with salt and pepper and toss. Serve warm.

Yield: 4 servings