A lazy Sunday afternoon in need of a hearty snack before dinner I made this delicious starter. Served with crunchy sliced baguette, toasted in the oven until golden and slices of manchego, it’s a favorite snack in our kitchen.
Here’s how to whip up this quick bite.
- 1 tbsp olive oil
- 6 large cloves garlic, sliced
- 1 pound smoked chorizo, sliced
- Juice of one lemon
- 2 – 15oz. cans Cannellini Beans, drained
- 1/2 cup dry sherry
- 1 tbsp fresh thyme
- pinch red pepper flakes (or more if you like it spicy)
- 1 tsp smoked paprika
- Kosher salt & pepper to taste
In a large cold sauté pan, add olive oil and sliced garlic. Bring to medium-high heat and cook until garlic becomes fragrant but not browned – 2 minutes or so. Add sliced chorizo and cook until chorizo colors and releases its own oils, stirring frequently. Add lemon juice and deglaze the pan, scraping up any brown bits from the bottom of the pan. Add remaining ingredients and toss to coat beans – cook until beans are heated through and liquid reduces. Serve with manchego cheese and sliced baguette.
Can be served room temperature.