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Tomato, chorizo and butter bean pot with garlic toast

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

225 g chorizo, sliced
1 red onion, sliced
500 g mixed halved tomatoes
1 x 400 g canned butter beans, drained
1 cup chicken stock

Method

Fry 225 g sliced chorizo in a pan until crispy then set aside.

In the same pan, fry 1 sliced red onion and 500 g mixed halved tomatoes for 2 minutes.

Return the chorizo to the pan and add 1 x 400 g can drained butter beans and 1 cup chicken stock. Bring to a simmer.

Cook's note: Serve with garlic toast and fresh parsley.

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