Paired Perfectly with Selaks The Taste Collection Tropical Sauvignon Blanc
INGREDIENTS
- Olive oil
- ½ large red onion, thinly sliced
- 3 large cloves garlic, minced
- 200g chorizo, diced
- 1tsp dried mixed herbs
- 100ml Selaks sauvignon blanc
- 2 x 400g tinned Cannelini or butter beans, drained
- 1 x 400g tinned cherry or diced tomatoes
- 250ml Chicken or vegetable stock
- Pinch of sugar
- 2 cups fresh spinach
- Fresh parsley to garnish
METHOD
In a heavy based frying pan, saute the onion, garlic and chorizo over a medium heat with a generous drizzle of olive oil for a few minutes or until the onion begins to soften and the chorizo has begun to turn golden brown. Add the dried herbs, then cook while stirring for 3-4 minutes.
Pour the wine into the pan to deglaze, and cook whilst stirring until the wine has reduced by half. Once reduced, add the drained butter beans, tomatoes and stock, then stir to combine.
Reduce the heat and simmer gently for 15 minutes, or until the beans are tender. Season to taste with salt, pepper and a pinch of sugar.
Add the baby spinach, then stir in and allow to wilt. Once wilted, garnish with fresh parsley and serve alongside your choice of crusty bread. Enjoy!