Ingredients

• 4 baking potatoes (200g/7oz each)
• 200g/7oz cooking chorizo
• sliced
• 2 x 400g tins chopped tomatoes with onion and garlic
• 2 x 400g tins butter beans
• drained
• 50g/1¾oz fresh basil leaves
• roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes
• or until tender. (If you don’t have a microwave
• bake for 1 hour at 220C/200C Fan/Gas 7).
• Meanwhile
• dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes
• or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened
• stirring often. Season and stir in the basil.
• Serve the stew with the baked potatoes.