Pork, Bean, and Potato Bowl
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 4 cups small potatoes
- 3 ¾ cups Green beans (trimmed)
- 4 Tbsps white wine vinegar (to taste)
- 4 Tbsps olive oil
- 4 scallions (cut into fine rings)
- 1 ⅔ cups Chorizo (cut into bite-sized pieces)
- 1 Tbsp rapeseed oil
- 2 handfuls Arugula
Preparation steps
1.
Steam the potatoes for around 20 minutes until tender.
2.
Cook the beans in salted, boiling water for 4-5 minutes until tender. Drain and rinse.
3.
To make the dressing, mix together the vinegar and olive oil and season with salt, ground black pepper, a pinch of sugar to taste.
4.
Allow the potatoes to cool and then cut in half. Add to the dressing along with the beans and the spring onions.
5.
Fry the chorizo in hot rapeseed oil for 4-5 minutes until golden brown. Add to the salad along with the rocket and season to taste.
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