Chilli Chorizo Brothy Beans

Recipe by Hugh & Her

Ingredients

• 25g @organictimes grassfed salted butter
• Olive oil
• 1 leek, halved lengthways & sliced into half moons
• 3 garlic cloves, finely chopped
• 2 preservative-free chorizo, halved lengthways & sliced into half moons
• ½–1 tsp chilli flakes
• 10 sprigs thyme, leaves only
• 2 cans @chefschoiceau butter beans, drained & rinsed
• 3 tbsp @carwariinternational white miso paste
• 750mL boiling water
• 2 cups beef @byronbaybonebroth
• 2 bay leaves
• Parmesan rind (optional)
• ½ lemon, juiced
• 1 bunch ruby chard, roughly chopped
• Salt & pepper
• To serve: @thebreadsocial sourdough with butter & @symonsorganicdairy parmesan

Method

1. Preheat a saucepan over medium-high heat and add butter and olive oil. Fry leek and garlic until softened, then add chorizo. Cook until the chorizo starts to colour. Stir in thyme and chilli flakes.
2. Reduce heat to medium. Add butter beans and fry off for a few minutes. In a jug, dissolve miso paste into boiling water, then pour into the saucepan along with bone broth. Add bay leaves, parmesan rind (if using), lemon juice, and ruby chard. Bring to a boil, cover with a lid, and simmer on low for 15 minutes.
3. Season with salt and pepper. Remove bay leaves and parmesan rind. Serve hot with sourdough lathered in salted butter, and top with parmesan and cracked pepper.