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Ingredients
Method
- A splash of sunflower oil
- 110g cooked chorizo, cut into chunks, skin removed
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin of chopped tomatoes
- 600g tin of cannellini beans, drained
- Handful of parsley, finely chopped
- Crusty bread to serve
- Salt and pepper
- Heat the oil in a large lidded saucepan. Chuck in the chorizo, and cook until the lovely spicy oils begin to run. Add the garlic and onion, and cover with the lid. Cook until softened, stirring from time to time.
- Pour in the beans and the tomatoes, and season. Add the lid once again, and bring to a steady simmer for about 10 minutes. If the stew’s looking a bit thick, add some water. Add the parsley, season again to taste, and stir well. Serve hot in soup bowls, with plenty of crusty bread.
30 mins
2 serving
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