All the flavor, a fraction of the time! In Martha Stewart’s new book, Martha Stewart’s Pressure Cooker, the doyenne of domesticity provides more than 100 recipes for the airtight appliance. And while meats and root veggies like beets are great for pressurized cooking, legumes are equally well-suited. Dried beans, such as the chickpeas in this recipe, can be ready in an hour — no presoaking required!
“Mediterranean ingredients add a change of pace to this elevated bean salad. For the best flavor, I choose Spanish (not Mexican) chorizo. Spanish chorizo is a flavorful, dried pork sausage with garlic and smoked paprika and is typically sold alongside cured meats, such as salami,” the lifestyle guru, 77, tells Us. “May be served on the side; but this dish is so hearty, I serve it to my guests as a main dish.”
Check out the mouth-watering recipe below!
Chorizo Salad
Serves 6 to 8
INGREDIENTS:
- 1/4 cup extra-virgin olive oil
- 1/2 lb Spanish chorizo, casings removed and sliced
- 1/4 small onion, halved and sliced
- 4 garlic cloves, smashed
- 2 tbsp sherry vinegar
- 1 cup sliced pimiento- stuffed green olives
- 6 cups cooked chickpeas (follow pressure cooker instructions), drained
- 2 oz manchego cheese, shaved (about ½ cup)
- 1/2 cup packed fresh flat-leaf parsley, coarsely chopped
- Coarse salt and freshly ground pepper
INSTRUCTIONS:
- Heat oil in a large skillet over medium high. Add chorizo and cook, stirring occasionally, until browned, about 5 minutes.
- With slotted spoon, transfer chorizo to a paper towel–lined plate.
- Add onion and garlic to skillet, and cook, stirring occasionally, until golden, about 6 minutes.
- Remove skillet from heat and stir in vinegar and olives.
- Transfer to a serving bowl. Stir in reserved chorizo, chickpeas, cheese and parsley. Season with salt and pepper, and serve.
