Brunch
Comments 14

Chorizo, tomato, cannellini bean & coriander brunch

I’m all about the brunch at weekends, and at the moment as I am not working during the week, I am all about the brunch all the time. It’s got to stop, my waistline is not so forgiving of my brunch whims, but what’s one week of indulgence? 2 inches you say?

A recent trip to Brindisa means I have lots of their gorgeous cooking chorizo. I like the hot one, and this is the one I have today. A recent trip to Celia Brooks Brown‘s allotment affords me some really delicious and juicy tomatoes, which diced and fried with the chorizo, create the most wonderful sauce. I had a pot of home cooked cannelini beans, soaked overnight and boiled for just over an hour, scooping the white scum from the top as soon as it gets to the boil. I’ve said it before, I’ll say it again, home soaked and cooked beans are infinitely superior to tinned ones. They have a firmer texture and don’t have the oversweet flavour that most tinned beans have. A cupful of these with the tomatoes and chorizo, and this looks like a very robust and delicious brunch. It needs something else though. It’s tasty but needs something to blend with the strong flavours and give it a bit of a lift. I have fresh coriander, and it’s the missing jigsaw piece. The citrus notes pair perfectly with the juicy sweet tomato base.

I liked it so much I made it again for dinner. Easy-peasy. If you want to recreate, I used two chorizo sausages per person, one big and very good tomato, a handful of beans and a tablespoon of fresh coriander added at the end. Fry the chorizo in some oil for about 5 minutes, add the tomato and beans, and cook for a further 5 before adding the coriander at the end.  Really great with some good bread to scoop up the sauce. 10 minutes, one delicious brunch.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

14 Comments

  1. Brunch is my favourite meal of the day. But why is it so unforgiving? Surely brunch replaces both breakfast and lunch (but allows for afternoon tea)? Or have I been denying myself an extra meal all those weekends?!

    • hey Lizzie. I make a BIG brunch. It replaces two meals, but I always have seconds. It’s part of my brunch culture. It’s all about indulgence, decadence and a smidgin of laziness.

  2. This is one of my favourite things to do with butterbeans, I’ve got it on the list for next week actually. I’ve not used coriander with it before though so will give that a go, thanks for the tip.

    • Butterbeans are gorgeous with chorizo, aren’t they? Especially those big creamy meaty ones. Delicious!

  3. Pingback: Best of the Web – The Gooseberry Fool: Foodie links for 24 August | Roaming Tales

  4. NickyB says

    Have you tried Gigantes Plaki? A fab greek dish made with giant butter beans, tomatoes, tomato puree, onion, cinnamon, oregano and garlic. Yummy on toasted sourdough.

  5. George@CulinaryTravels says

    What a lovely brunch Niamh :) I enjoy brunch but hardly ever indulge … maybe I will this weekend.

  6. Pingback: Chorizo, tomato, cannellini bean and coriander brunch « The Eton Mess

  7. Thanks ELAG cooked this for my 12 yr old and she absolutely loved it ! (didn’t tell her it was your recipe though)

  8. Pingback: Farewell to 2009! Another Year Over [Part 4] « eat like a girl

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