Butter bean, chorizo and paprika stew

Found this recipe and modified slightly for a large serving of winter warming wonderfulness! Only takes 15min to prepare and 30min to cook.

SERVES SIX: 350 cals per serving

10ml Olive oil (82 cal)
225g chorizo, chopped (716 cals)
2 red onions (140g) chopped (140)
4 garlic cloves (16)
4tsp rosemary, finely chopped
3tsp paprika
2x400g tin peeled cherry tomatoes (280)
2x400g tin butter beans, drained (380)
2x400g tin cannellini beans, drained (420)
Two roasted red peppers, sliced (60)

Instructions
1. Heat oil (optional if you have non stick pan). Fry the chorizo over medium heat until crisp and brown. Remove with slotted spoon.

2. Fry onion for 8 minutes or until golden. Add the garlic, rosemary and paprika and fry for minute.

3. Pour in tomatoes, beans (remember to drain first!) and peppers. Fill a tomato tin with water and add to pan. Simmer for 15-20 minutes until stew thickens. Add chorizo and warm through (I counted out the pieces evenly as the pile is quite small compared to the huge pot of stew and wanted to have just two servings and freeze the rest).

Serve with yummy bread (optional - as this is wonderfully filling!)