Beans, chorizo and spinach
Eat Plentiful #39
I often have people ask me, where do you get your inspiration for cooking from ? I spend a lot of time looking at food be it on Instagram or in cookbooks. You are indeed a product of your surroundings and I surround myself with food. The algorithm knows me well now, and really knows what type of dishes I like. I love how visual instagram is and it’s my biggest source of inspiration.
I also have a massive love for cookbooks, the smell of them, the feel, the weight. I have always wanted to write one and I will, just still in search of the right angle. I find so many cookbooks are made up of the same recipes…doing another cookbook for the sake of it isn’t worthwhile, oh and no one’s offered me a deal yet haha.
I own over 50 cookbooks but I can count on my fingers the number of times I have followed a recipe all the way through. I am often missing ingredients and also like to add my spin to it. As of recently, every week I take one cookbook down and read it throughout the week. There is always a moment to spare, maybe when Woody’s having breakfast, during my lunch break. I’ve really enjoyed delving back into them. I used to buy cookbooks solely for the photography, now the writing actually grabs my attention more although I still need to see some pictures.
And I think the best part about cooking, being able to be creative based on recipes and photos you have fed your brain with. I go to the market on Saturdays buy what looks good and cook it throughout the week. My favourite part is opening the fridge and letting my brain work out what to cook based on what it’s been fed by Instagram and that week’s cookbook.
In order to be able to let your brain work its magic, you need a well stocked pantry. One of my essentials are beans, butter beans, black beans, red beans, pinto beans... In a salad, with parmesan and salt/ pepper, as a dip..I can always make something with a jar of beans.
So this week I’m sharing with you a super-quick, healthy and incredibly tasty recipe. I can't think of many recipes with so few ingredients which packs as much flavour. So good I Mae it twice in one week.
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Beans, chorizo and spinach delight
Cooking time: 15 mins
For 4 people
Ingredients:
4 links of fresh chorizo or other Spanish sausage, broken into small chunks
One jar (usually around 500gr) of butter beans (large ones) with its juices
500gr fresh spinach, washed and chopped ( I like spinach with its stems rather than only the leaves)
2 garlic cloves
2 tablespoons of tomato paste
Salt and pepper
Homemade mayonnaise or store bought
Tarragon
Instructions
Cook the Chorizo: In a pan, add the sliced chorizo and cook until it's browned and crispy on the edges. Remove and set it aside.
Add Spinach: In the same pan, add the chopped spinach and garlic to the skillet and cook in the chorizo juices. Add 10cl of water and cook until wilted.
Add the jar of beans with its liquid, as well as the tomato paste. Mix the beans well and add the chorizo back to the pan. You don’t want a thick tomato sauce, as in the picture it should be loose with plenty of flavour. Season with salt and pepper.
Prepare the aioli by grating one garlic clove into the mayonnaise as well as some chopped tarragon.
Serve up in bowls with a nice slice of chunky bread and a spoon of aioli.
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What made me happy this week?
Remembering how lucky I am to live in Lisbon - there is nowhere else I would like to live in the world at this moment. Although, slightly abnormal I imagine, the last few days have been very warm (20c). It feels so good to sit in the sun and let the sunshine soak in.
My mother visited this weekend and we went to one of our favourite seaside restaurants - Azenhas do Mar. The setting is unbeatable, during warmer days there is lovely natural pool to swim in and their food is good. We always have the clams a bulhão pato (coriander & garlic), the grilled prawns in garlic and a grilled fish. They do a very good grilled sole or grilled turbot served with a lovely Portuguese tomato rice. If you’re visiting Lisbon, put in on your map.
We also filled up the flat with flowers and succulents - it already feels like spring here.
Until next week peeps x