Recipe

Lunch

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Jarred Roasted Red Peppers
Fresh Italian Parsley
Small Baguette
Canned Lima Beans
Chorizo

Lima Beans on Toast

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 18 min
Servings: 4
Equipment: Blender & Stove
  • 16 oz. Jarred Roasted Red Peppers
  • 1/2 oz. Fresh Italian Parsley
  • 1 Small Baguette
  • 30 oz. Canned Lima Beans
  • 6 oz. Chorizo
  • Place the peppers in a blender with 1 tablespoon of liquid from the jar. Tear off and reserve the top leafy half of the parsley, adding the stems to the blender with 1 tablespoon of extra virgin olive oil. Blitz until smooth, then season to perfection with sea salt and black pepper.
  • Cut the baguette into 8 slices and toast until golden. Put a non-stick frying pan on a high heat. Empty in the beans (juices and all), bring to a boil, the let the juices reduce until creamy, stirring occasionally.
  • Meanwhile, slice the chorizo ¼-inch thick, scatter into a non-stick frying pan and fry on a medium-high heat until golden and crisp, tossing regularly.
  • Divide the pepper sauce between four plates or spread across a serving platter, sit the toasts on the sauce and spoon over the hot beans. Spoon the chorizo and its spicy juices over the beans, then dress the parsley leaves with a little extra virgin olive oil and red wine vinegar, and sprinkle over the top to finish.