Saffron-braised butter beans with chorizo and fried eggs
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Saffron-braised butter beans with chorizo and fried eggs
An elevated brunch-inspired recipe that makes the perfect TV dinner. Simply serve with crusty bread to mop up the golden-hued sauce
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
515Kcal
Fat
29gr
Saturates
8gr
Carbs
28gr
Sugars
3gr
Fibre
16gr
Protein
29gr
Salt
4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- pinch of saffron strands (about ¼ x 0.4g jar)
- 1 x 75g pack Inspired to Cook diced chorizo*
- 2 tbsp olive oil
- 1 fennel bulb, trimmed and finely chopped (any fronds reserved)
- 2 garlic cloves, crushed
- 1 x 570g jar Bold Bean Co queen butter beans
- 200ml chicken stock* (made using ½ stock cube)
- 2 eggs (we used Taste the Difference golden yolk eggs)
- crusty bread, to serve (optional)
Step by step
- Add the saffron strands to 1 tablespoon of just-boiled water in a bowl and leave to infuse while you continue. Place the chorizo in a large saucepan or frying pan (with no oil) and set over a medium heat. Cook for 8-10 minutes, or until crispy. Use a slotted spoon to remove onto a plate and set aside.
- Add 1 tablespoon of oil and the fennel to the pan and cook for 10-12 minutes, stirring occasionally, until softened. Stir in the garlic for a further 2 minutes. Meanwhile, set a colander over a bowl and drain the beans, catching the bean liquid.
- Return the chorizo to the pan with the drained beans, 3 tablespoons of the bean liquid, the stock and saffron (along with its liquid). Bring to the boil, then simmer for 20-25 minutes, until reduced but still saucy.
- Towards the end of cooking, heat the remaining oil in a separate large frying pan over a medium-high heat. Once hot, crack in the eggs, spooning oil from the pan onto the whites as they fry. Cook until the whites are set and crispy at the edges, and the yolks are still runny – about 2-3 minutes.
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Divide the braised beans between two shallow bowls, then top with the fried eggs. Scatter over any reserved fennel fronds, crack over some black pepper and serve with crusty bread on the side, if liked.
*Check your chorizo and stock are gluten-free, if required.
