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Tomato, chorizo and butter bean pot with garlic toast

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
15 minutes
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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