for 4 people

Bean puree

1 tin	borlotti beans (approx. 400 g), rinsed, drained
½ dl	water
2 tbsp	lemon juice
2 tbsp	white almond cream
½ tbsp	liquid honey
½ tsp	paprika
½ tsp	salt

Chorizo

100 g	chorizo, cut into cubes
2	garlic cloves, squeezed

Swiss chard

1 tbsp	olive oil
400 g	colourful swiss chard, cut into strips
1 tbsp	white balsamic vinegar
½ tsp	salt
a little	pepper

How it's done

Bean puree

Set aside 100 g of beans. Place the remaining beans in a measuring cup along with all the other ingredients up to and including the salt, puree. Mix in the reserved beans.

Chorizo

Without adding any oil, gently fry the chorizo in a wide, non-stick frying pan until crispy. Add the garlic, sauté briefly. Remove.

Swiss chard

Heat the oil in the same pan. Reduce the heat, add the Swiss chard, stir fry for approx. 10 mins. Add the balsamic and chorizo, mix, season, serve with the bean puree.

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