Butter bean, pepper and chorizo sauté with seared cod recipe | Sainsbury`s Magazine

Ingredients

• 75g chorizo, diced
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp tomato purée
• 3 tbsp sherry vinegar
• 2 roasted peppers from a jar, drained and roughly chopped
• 1 x 400g tin butter beans, rinsed and drained
• 100g asparagus tips
• about 300g skinless, boneless cod loin
• plain flour, to dust
• 2 tbsp chopped flat-leaf parsley