Chorizo and Bean Stew

1. 1

   Put the sunflower oil into a saucepan to warm over a medium heat, meanwhile peel and chop the onion.

2. 2

   Put the onion into the saucepan and soften over a low heat

3. 3

   Peel and dice the carrots and add to the saucepan.

4. 4

   Chop the celery and add it to the saucepan too, stirring and continuing to cook over a low heat as the vegetables soften

5. 5

   Slice the chorizo and add to the pan with the vegetables, continue to cook over a low heat, cooking the chorizo and stirring as it releases its goodness

6. 6

   When the vegetables are soft add the chopped tomatoes.

7. 7

   Fill the can with water and add this to the pan as well

8. 8

   Stir gently and increase the heat until the mixture comes to the boil, then reduce to a simmer

9. 9

   Drain and rinse the beans and then add to the pan.

10. 10

    Season with salt and pepper to taste and stir through a pinch of basil (or other herbs of your choosing).

11. 11

    Simmer for another few minutes and then serve!

12. 12

    You could serve over pasta, or just in a bowl with some crusty bread on the side

* Per serving · 4 servings · Values may vary.