Chorizo and white beans

This is super easy and tastes so good. Could be served as part of a Tapas supper or as a hearty winter dish.

Method:

Soften a finely chopped onion in olive oil until golden. Add crushed garlic and diced chorizo. The oil will turn a beautiful golden colour. Next add a tin of chopped tiomatoes and allow to boil and bubble and concentrate. A small pinch of sugar at this stage really lifts it.

Tip in a can of drained cannelini beans. Simmer a while and pour a glass of rustic red wine.

Serve with a coarse grind of black pepper and maybe a drizzle of good EVOO.

Chorizo and white bean stew

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