Ingredients:

splash of rapeseed oil
110g/4oz cooked chorizo, cut into pieces, skin peeled off
1 onion, finely chopped
1 garlic clove, crushed
400g tin chopped tomatoes
600g/1lb 5oz tinned cannellini beans in water, drained
handful fresh flatleaf parsley, roughly chopped
crusty bread, to serve
salt and freshly ground black pepper

Method:
 
Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
Add the parsley, season to taste with salt and pepper and stir well.
Serve in soup bowls, with crusty bread.