Ingredients: 2 onions, diced 2 tbsp olive oil ½ tsp saffron 2 tins (14oz) butter beans, rinsed ½ cup red bell pepper, finely sliced ½ cup yellow bell pepper, finely sliced ½ cup orange bell pepper, finely sliced 2 tbsp sherry vinegar 1 cup arugula ½ cup chorizo, thinly sliced ¼ cup roasted almonds, chopped
Method: Heat the olive oil in a pan and sauté the onions, saffron and kidney beans for 12-15 minutes. Add the sliced peppers then cook for a further 15 minutes. Remove from the heat, add the sherry vinegar, arugula and chorizo then toss to combine. Serve with a scattering of the roasted almonds on top.
