Friday, October 03, 2008

Black-Eyed Beans with Chorizo and Chimichurri

Valentina from Trembom - English Version is hosting this edition of Weekend Herb Blogging and this week I've got something that shouldn't be mistaken for a musical group...Black-eyed Beans

black-eyed beans© by Haalo

Black-eyed Peas...Black-eyed Beans, different name, same legume - trace their origins to Africa. As with all legumes, they are a great source of fibre but also contain Vitamins A, B6, B12, C & Folate as well as calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.

These black-eyed beans find their way in a recipe by Lisa Featherby and found in the October issue of Gourmet Traveller - in fact they are the cover photo. One look at that photo and I just had to make the recipe.

They are served with a Chimichurri sauce made using Piquillo Peppers. Fate obviously worked its magic as I had just sourced some from Casa Iberica

piquillo peppers© by Haalo

These are large wood-fired Peppers so I have adjusted the recipe to take that into consideration. They look good enough to eat just as they are!

piquillo peppers© by Haalo

Chimichurri is an Argentine or more broadly speaking, a South American sauce that is usually served with grilled meats. While the recipe called for fresh oregano, I've used parsley though you could also substitute coriander/cilantro.

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Black-Eyed Beans with Chorizo and Chimichurri

150 grams dried black-eyed beans
1-2 chorizo, sliced thickly

Chimichurri:
4 large canned piquillo peppers, chopped finely
finely chopped parsley
80mls extra virgin olive oil
50mls sherry vinegar
2 teaspoons sweet smoked paprika
1 clove garlic, peeled

Prepare the beans:
Rinse the beans and then place into a bowl. Add enough cold water to cover the beans by a couple of inches. Let them soak, uncovered, overnight.

The next day, drain and rinse - you'll notice that they will have swelled in size.

black eye peas© by Haalo


Cook the beans:
Place the soaked beans into a pot of cold water, along with the garlic clove and boil until the beans are tender. Remove the garlic after 5 minutes - you will use this in the marinade.

Make the marinade:
Chop the boiled garlic very finely - I've boiled it to remove a little of that raw garlic edge and soften the taste.

Place the chopped peppers, parsley, extra virgin olive oil, vinegar, paprika and garlic into a bowl and stir well to combine. Add the drained cooked beans and stir again - taste and then adjust for salt and pepper.

Cook the Chorizo:
Either Grill or sauté the Chorizo slices until browned.

Assemble the Dish:
Place the chimichirri beans onto a serving dish and top with chorizo slices.

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You can serve this straight away while the beans are still warm or allow to cool. The beans will take on those wonderful flavours of the Chimichurri.

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Make sure you serve this with plenty of good bread to soak up that luscious sauce.

11 comments:

  1. Oh yes! I'd like some of that to eat right now, please.

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  2. This post is mind blowing in more than one level. the selection of ingredients for this lovely dish makes me take my hat off to you. And these photos..oh,wow! I love beans and this dish marries it beautifully with the fantastic spanish chorizo, and the very juicy pequillos.

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  3. Those peppers look great, so succulent! Lovely presentation too!

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  4. Thanks Kalyn - i'll have to make more next time!

    Thanks Valentina!

    Thanks Holler!

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  5. That looks fabulous! One of my favourite beans. Was just been eying off a similar recipe in 'Piri Piri Starfish' this morning. That decides dinner tonight.

    Thanks Haalo!

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  6. perhaps i read your blog WAY too much, but these days i can usually pick the delicious or GT recipes that you'll end up cooking.
    they're usually the ones i want to eat too!!!
    why o why can't you live next door to me so i can have the leftovers!

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  7. Thanks Lorena - should be a delicious dinner!

    Hi Anna - i blame the cover photo, it made me do it ;) I hate to say this, but there weren't any leftovers this time - you'll have to cook it and let me lust over the photos!

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  8. Mmmm, those chorizo pieces are calling to me.

    Could you do this with larger white beans?

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  9. I think you could easily substitute Haricot or cannellini beans, even chickpeas would work.

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  10. MMMMM... I would love to have this as lunch, Haalo!

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  11. Thanks Sophie - with lots of crusty bread, just perfect

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