Ingredients

• 70g/2½oz chorizo
• sliced
• 1 red onion
• chopped
• 1 garlic clove
• crushed
• 1 x 400g/14oz can cannellini beans
• rinsed and drained
• 3 tomatoes
• chopped
• 100ml/3½fl oz hot water
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 1 tbsp fresh basil
• chopped
• 1 tbsp fresh parsley
• chopped
• 2 tbsp olive oil
• 55g/2oz ready-made puff pastry
• rolled out
• cut into small triangles

Directions

• Heat a saucepan over a medium heat. Add the chorizo
• onion and garlic and fry for 3-4 minutes
• until the chorizo is golden brown all over.
• Add the remaining stew ingredients
• except for the fresh herbs. Bring to the boil
• then simmer for 10-12 minutes.
• Add the herbs and stir well.
• For the croutons
• heat the oil in a frying pan over a medium heat. When hot
• add the puff pastry triangles and fry for 4-5 minutes
• turning once
• until crisp and golden all over.