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.
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
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.
Optional extras:
- Grilled sourdough rubbed with garlic
- Charred tenderstem broccoli
- A spoon of aioli or vegan mayo
- Crispy fried sage or rosemary