Chorizo and Bean Stew

• 1 tbsp sunflower oil
• 1 medium onion
• 100 grams carrot
• 1 stick celery
• 100 grams chorizo
• 1 can chopped tomatoes
• 1 can cannellini (or other) beans
• 1 pinch sea salt
• 1 pinch freshly ground pepper
• 1 pinch dried basil

1. Put the sunflower oil into a saucepan to warm over a medium heat, meanwhile peel and chop the onion.
2. Put the onion into the saucepan and soften over a low heat
3. Peel and dice the carrots and add to the saucepan.
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. 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. When the vegetables are soft add the chopped tomatoes.
7. Fill the can with water and add this to the pan as well
8. Stir gently and increase the heat until the mixture comes to the boil, then reduce to a simmer
9. Drain and rinse the beans and then add to the pan.
10. Season with salt and pepper to taste and stir through a pinch of basil (or other herbs of your choosing).
11. Simmer for another few minutes and then serve!
12. You could serve over pasta, or just in a bowl with some crusty bread on the side

sunflower oil, onion, carrot, celery, chorizo, tomatoes, cannellini, salt, freshly ground pepper, basil

Taken from cookpad.com/us/recipes/343226-chorizo-and-bean-stew (may not work)