Chorizo And Cannellini Beans

Temperatures have fallen in Andalusia after a Scorching hot and humid Summer, The skies have at last clouded over and there is a strong breeze blowing across from the Atlas Mountains. Autumn is here and very welcome it is to.

This dish is so simple but so hearty one of the first dishes I had in Spain years ago. It is Cannellini Beans cooked in stock, see my previous post , simply topped with some sliced Picante Chorizo fried with a little Oil, and pour the oil from the pan over the dish and top with Chopped Parsley.

It is so good, far better than you would imagine served with some crusty bread and a bottle of Rioja.