TOMATO, BEAN AND CHORIZO STEW
Ingredients
- 1 tbsp olive oil
- 100g/3½oz chorizo
- peeled and sliced 1cm thick
- 3 tbsp celery
- finely chopped
- 3 garlic cloves
- crushed
- ½ tsp freshly ground black pepper
- 4 tomatoes
- deseeded (seeds reserved)
- ½ tsp dried oregano
- 1 tin cannellini beans
- rinsed and drained
- handful black olives
- pitted
Directions
- Heat the oil in a saucepan over a medium heat. Add the chorizo
- celery
- garlic and pepper
- and cook over a medium heat for two minutes
- until the chorizo is browned.
- Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend. Add to the pan.
- Add the remaining ingredients and simmer for five minutes.
- Serve hot with crusty bread.
