Judión Butter Beans with Tempeh ‘Chorizo’ & Preserved Lemon Gremolata
This version leans into big Spanish flavours: smoked paprika, garlic, sherry vinegar, olive oil and herbs. It’s rich enough to stand alone, or to sit alongside grilled aubergine, roast squash, or charred greens.
Ingredients
Butter Beans Base
- 2 jars or tins large butter beans drained, but keep some liquor
- 1 small onion or 2 shallots finely diced
- 2 cloves garlic sliced
- ½ tsp smoked paprika
- ½ tsp fennel seeds optional but excellent
- Splash of white wine or sherry
- Olive oil
- Salt & pepper
Instructions
- Sweat onion gently in olive oil until soft.
- Add garlic, paprika and fennel seeds.
- Deglaze with wine/sherry.
- Add beans plus a ladle of their liquid.
- Simmer 10 minutes until creamy and thick.
- Fold in most of the tempeh chorizo at the end.
To Serve
- Spoon beans into a wide bowl.
- Scatter remaining crispy tempeh on top.
- Finish with generous gremolata and a drizzle of best olive oil.
Notes
Optional extras:
- Grilled sourdough rubbed with garlic
- Charred tenderstem broccoli
- A spoon of aioli or vegan mayo
- Crispy fried sage or rosemary
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Tempeh “Chorizo”
Ingredients
- 200 –250g tempeh
- 1 tbsp olive oil
- 1 tsp smoked paprika pimentón
- ½ tsp sweet paprika
- ¼ tsp cayenne or to taste
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp soy sauce or tamari
- 1 tbsp sherry vinegar or red wine vinegar
- 1 small garlic clove grated
- ½ tsp maple syrup or honey
- Fresh black pepper
Instructions
- Steam or simmer the tempeh for 10 minutes first (this removes bitterness and improves texture).
- Cool slightly, then finely dice or crumble.
- Mix all marinade ingredients. Toss tempeh thoroughly and leave for at least 20 minutes (an hour is ideal).
- Fry in a hot pan with a little olive oil until deeply golden, crispy at the edges, slightly sticky. It should smell like a tapas bar.
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Preserved Lemon Gremolata
Ingredients
- 1 preserved lemon rind finely chopped
- Zest of ½ fresh lemon
- Small bunch parsley finely chopped
- 1 small garlic clove microplaned
- Good olive oil
Instructions
- Mix everything. Taste — it should be salty, sharp, fragrant, almost aggressive.
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