BBQ beans with chorizo and wilted spring greens

Taken from ‘Fast Cooking’ by James Martin. Available in the Shippon.


  • 400g cooking chorizo
  • 2 onions
  • 4 garlic gloves
  • 1 x 400g tin kidney beans, drained
  • 1 x 400g tin borlotti beans, drained
  • 1 x 400g tin chopped tomatoes
  • 100ml barbecue sauce
  • 25g butter
  • 400g ready-made mashed potatoes
  • 400g spring greens
  • Sea salt and freshly ground black pepper


1. Slice the chorizo and the onions. Crush the garlic.

2. Heat a large saucepan and fry the chorizo for 3 minutes, then add the onions and garlic and cook for another 1-2 minutes. Add the beans, tomatoes and barbeque sauce, season with salt and pepper, bring to a simmer and cook for 5 more minutes.

3. Meanwhile, melt the butter in another pan, add the mashed potatoes and heat gently for 2-3 minutes, until warmed through.

4. Bring a large pan of slated water to the boil and cook the greens for 2-3 minutes, until just tender. Drain well.

5. Serve the beans with the greens and mash.

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