The key to this salad’s success is achieving perfectly crispy butter beans. Here is the definitive guide to ensuring your beans turn out delightfully crunchy every single time, avoiding the dreaded mushy texture.
First and most importantly, drain and rinse the beans well. Canned beans sit in a starchy liquid that can inhibit crisping. Rinsing them under cold water and then draining them thoroughly removes this excess starch. For extra credit, gently pat them dry with a paper towel.
Second, don’t crowd the pan. The beans and chorizo need to be in a single, shallow layer on the baking tray. If they are piled on top of each other, they will steam instead of roast, resulting in a soft texture. Use a larger tray if necessary.
Finally, use high heat. The recipe calls for a 200°C (180°C fan) oven, which is essential for driving off moisture quickly and creating that crispy outer shell. Don’t be tempted to use a lower temperature, as this will lead to slow-baking rather than crisp-roasting. Follow these steps, and you’ll have perfectly crispy beans every time.