Butter Bean and Chorizo Stew

Ingredients

• cooking chorizo (200 grams)
• chopped tomatoes (2 x 400g cans)
• drained butter beans (2 x 400g cans)
• pesto (1 tub)

Instructions

*A 400g can is equal to 400mL

1. Slice the chorizo and tip into a large saucepan over a medium heat.
2. Fry gently for 5 mins or until starting to turn dark brown.
3. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins.
4. Swirl through the pesto, season lightly and ladle into four bowls.