This Chorizo and Butter Bean Stew is such a cosy meal to kick off the week with. Its spicy chorizo in a rich red wine and tomato sauce, with butter beans that soak in all the flavours.

Serves 4

INGREDIENTS

150g Finely Diced Chorizo

2 Red Onions

1 Tin Butter Beans

1 Tin Chopped Tomatoes

1 Large Glass Red Wine (I used a Cabernet Sauvignon)

1 Teaspoon Oregano

1 Teaspoon Mixed Herbs

1 Teaspoon Garlic Granules

METHOD

Finely dice the red onions and add to a pot with some rapeseed oil.

Place over a medium heat an leave them to start to soften.

After a few minutes add the mixed herbs, garlic granules and oregano. Stir through then add the diced chorizo.

Fry for a few minutes, until the onions full soften. Then add in the red wine and tin of chopped tomatoes.

Mix everything together, bring the mixture to the boil then turn the heat down and leave simmer for approximately 10 minutes.

Drain the butter beans and add them to the pan. Stir them through and leave the stew to simmer for a further 10 minutes.

Take off the heat and serve over a bed of rice. Enjoy!