• 200g chorizo, sliced
  • 2 red onions, sliced
  • 3 garlic cloves, sliced
  • olive oil
  • 1 tsp smoked paprika
  • 1 x 400g tin tomatoes
  • 1 x 400g tin butter beans, drained

In a medium saucepan over a medium heat, cook the chorizo, onions and garlic in a little olive oil for 5 minutes. Add in the paprika, tomatoes and beans, then reduce the heat, cover and cook for 20 minutes.Remove the lid in the last few minutes to thicken the stew.

Serve with crusty bread.