Beans with Chorizo & Tomato Salad

Beans with Chorizo & Tomato Salad


2 Chorizo sausages, chopped
6 Tomatoes, quartered
1 Red onion, quartered
2 Tablespoons olive oil
2 Teaspoons ground paprika (Pimentón Dulce)
2 Teaspoons ground cumin (Comino)
2 Teaspoons sugar
0.5 Teaspoon black pepper
300g green beans, trimmed, halved
300g Yellow butter beans, trimmed, halved
75g Hazelnuts, toasted, chopped

Parsley Oregano Dressing

125ml Olive Oil
2 Garlic cloves, crushed
2 Tablespoons white wine vinegar
2 Tablespoons chopped fresh oregano leaves
2 Tablespoons chopped fresh parsley


1. Add sausage to a medium heated pan, cook, stirring, until browned; drain on absorbent paper.

2. Combine tomatoes, onion, oil, spices, sugar and pepper in a medium baking dish. Bake,
uncovered, in moderate oven for about 30 minutes or until tomatoes are soft. Drain tomatoes and
onion into a large bowl; reserve pan juices for the dressing.

3. Boil, steam or microwave both beans until tender, then rinse under cold water; drain.

4. Gently toss sausages, tomatoes, onion, both beans, nuts and dressing together in bowl.


Combine all ingredients with reserved pan juices in jar and shake well.

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