White bean and chorizo stew

Method

1. Put a kettle of water on to boil.

2. In a heavy-based pot or large saucepan, place the whole chorizo over a low heat and cook slowly until the sausage releases some of its fat. Then raise the heat and little and fry until brown and cooked through.

3. Remove the chorizo from the pan and set aside to drain on kitchen paper.

4. Add the chopped vegetables to the pan and cook over a moderate heat, stirring frequently, for 3-5 minutes.

5. Rinse and drain the beans, then add them to the pan along with 300ml of hot water from the kettle and some salt and pepper.

6. Bring to the boil and simmer gently for 15 minutes or until the vegetables are tender and the stew is thick. Add some more water if you like.

7. Slice the chorizo. Adjust the seasoning of the stew to taste and serve garnished with the sausage.

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Ingredients

120g fresh chorizo sausage
1 large onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 large tomatoes, chopped
two 400g canned white beans or butter beans
salt and pepper

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