Beanotto with spinach, chorizo and goat cheese
Ingredients
Instructions
- 1 can 500 g Our Garden white beans
- 160 g of Saint-Azay chorizo
- 160 gr of Les Croisés fresh goat cheese
- 2 packets of Our Garden fresh baby spinach
- 1 C. tablespoon Rustica frozen garlic/parsley mixture
- 1/2 Bio Village onion
- 40 g pitted Rustica black olives
- 1 drizzle of Rustica olive oil
- 1 pinch of fleur de sel
- pepper mill
- In a saucepan, boil 1 glass of water.
- Peel and finely chop the onion. In a pan, heat 1 drizzle of olive oil and sauté the onion for 5 minutes over medium/high heat.
- Drain the beans and place them in the pan. Add the garlic/parsley mixture, stir and cook over medium heat.
- Rinse and dry the baby spinach, then add them.
- Save a few leaves for decoration.
- Mix the cheese with 4 tbsp. of warm water and add to the pan.
- Mix and continue cooking.
- Meanwhile, cut the chorizo slices into cubes, keeping 4 slices.
- Do the same with the black olives. Add them to the beanotto and mix.
- Taste and adjust the seasoning. Stop cooking, then cover.
- Slice the remaining 4 slices of chorizo into matchsticks.
- In a second very hot pan, grill them for 1 min.
- Arrange the plates, add the grilled chorizo, 1 or 2 baby spinach, 1 pinch of fleur de sel, 1 turn of the pepper mill. Enjoy hot!
Tip: This fall dish will also be very tasty, replacing the spinach with seasonal mushrooms!
Beanotto with spinach, chorizo and goat cheese
Today we offer you the following recipe: Beanotto with spinach, chorizo and goat cheese
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Beanotto with spinach, chorizo and goat cheese Recipe – Beanotto with spinach, chorizo and goat cheese Recipes
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