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