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Butter Beans, Tomatoes & Chorizo

Cook down chorizo and beans for a few minutes in your favorite jarred tomato sauce. Step two: Add chives + bread for maximum 'gram-worthyness. Step three: Devour.

Ingredient:

  • 1 tbsp olive oil
  • 1 medium onion, peeled and thinly sliced
  • 75 g cooking chorizo, cut into very thin slices
  • 2 garlic cloves, peeled and very thinly sliced
  • 1 tsp smoked paprika
  • 400 g can chopped tomatoes
  • 400 g can butter beans, drained and rinsed
  • flaked sea salt
  • ground black pepper
  • roughly chopped flat leaf parsley, to serve

Recipe Direction :

  • Pour the oil into a large non-stick frying pan and place over a medium heat. Add the onion and cook for 4-5 minutes, or until lightly coloured, stirring continuously.

  • Add the chorizo and cook with the onion for a further 2-3 minutes or until it releases its oil and begins to lightly brown. Don't let it get too brown. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly,

  • Tip the tomatoes into the pan, add the butter beans and bring to a gentle simmer. Cook for 10 minutes or until the sauce is well reduced, stirring regularly. Season to taste and scatter with parsley. Serve with warm crusty bread.