We love Chorizo, it’s such a great ingredient! Last night I paired it with beans and chopped tomatoes and made it into a comforting stew. Served with some fresh crusty baguette to mop up the sauce, it was just perfect!

You will need:

• 1 Chorizo, sliced

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 tbsp of extra virgin olive oil

• 1 tsp paprika

• 1/2 tsp smoked paprika

• 800g (2 cans) chopped tomatoes

• 1 tbsp tomato puree

• 100ml white wine

• 250ml chicken stock

• 400g (1 can) butter beans, drained and rinsed

• small bunch of fresh parsley, chopped

Method:

1. Add 1 tbsp of oil into a deeper frying pan and add chorizo and onion. Sautee for few minutes, then add the garlic and fry for another minute.

2. Add 1 tsp paprika and 1/2 tsp smoked paprika, 800g chopped tomatoes, 100ml white wine, 250ml chicken stock and 1 tbsp tomato puree. Stir, add butter beans and gently stir again.

3. Cook until the sauce thickens, about 30-45 minutes, stirring occasionally to make sure the sauce is not sticking to the bottom of the pan. When cooked, stir in the fresh parsley.

Enjoy with some fresh bread or baguette! (I made Jack's No knead baguettes www.bakewithjack.co.uk/blog-1/2021/2/01/easy-baguettes )