Ingredients

• splash of rapeseed oil
• 110g/4oz cooked chorizo
• cut into pieces
• skin peeled off
• 1 onion
• finely chopped
• 1 garlic clove
• crushed
• 400g tin chopped tomatoes
• 600g/1lb 5oz tinned cannellini beans in water
• drained
• handful fresh flatleaf parsley
• roughly chopped
• crusty bread
• to serve
• salt and freshly ground black pepper

Directions

• Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
• Add the onion and garlic and cover with the lid. Cook
• stirring from time to time
• until soft.
• Add the tomatoes and beans
• stir well and cover
• simmer for 10 minutes. Add a little water if the stew is too thick.
• Add the parsley
• season to taste with salt and pepper and stir well.
• Serve in soup bowls
• with crusty bread.