From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 8 oz. chorizo sausage, skin removed
- 3 tbsp olive oil, plus extra to drizzle
- 2 red onions, peeled and minced
- 2 garlic cloves, peeled and very finely sliced
- few thyme sprigs
- 2 x 14 oz. cans lima beans, drained and rinsed
- sea salt and black pepper
- squeeze of lemon juice
- large handful of Italian parsley, roughly chopped
Directions
- Chop the chorizo into small bite-size pieces. Put the kettle on to boil.
- Heat the olive oil in a heavy pan and add the onions, garlic, and thyme. Cook, stirring, for 2 minutes, then add the chorizo. Stir over high heat for a few minutes until the oil has taken on a reddish-golden hue from the chorizo.
- Tip in the lima beans and pour in just enough boiling water to cover them. Bring to a simmer and cook gently for about 10 minutes.
- Season generously with salt and pepper and add a squeeze of lemon juice. Scatter over the chopped parsley and ladle the soup into warm bowls. Serve with a bottle of Rosemount Diamond Label Shiraz.
