Chorizo & White Bean Skillet

Ingredients · per serving

• ¼ lemon Lemon
• to taste Black pepper
• 2 cloves Garlic
• 80 g Cooking chorizo
• to taste Salt
• 60 g Baby spinach
• 200 g Tinned chopped tomatoes
• ½ tsp Smoked paprika
• 200 g Tinned white beans
• 1 small onion Onion

Instructions

1. Slice the chorizo into 5mm coins. Mince the garlic.
2. Heat a large frying pan over medium-high heat (no oil — chorizo releases its own).
3. Add the chorizo. Cook 4 min, stirring, until it's crisp at the edges and has released bright red-orange oil.
4. Add the chopped onion. Cook 4 min until soft.
5. Add the garlic and smoked paprika. Stir 30 sec.
6. Tip in the drained beans and the chopped tomatoes. Stir. Bring to a simmer. Cook 6 min until thick and saucy.
7. Add the spinach in handfuls, stirring until it wilts (2 min).
8. Squeeze in the lemon juice. Taste — adjust salt (chorizo is salty, you may not need much).
9. Serve in a bowl with crusty bread to mop up the juices. Or over rice / mashed potato.

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