20g Chorizo, finely chopped 150g ready to eat mixed beans (drained weight) 1 tbsp tomato puree 1/2 tsp red wine vinegar few drops Worcestershire sauce 50-75ml (4-6 tbsp) water 1 tbsp chopped fresh flat-leaf parsley,to garnish
Place a small frying pan over a high heat until hot. Add the finely chopped Chorizo and fry until it turns brown on all sides,about 1-2 minutes.Reduce the heat to low and then add beans, tomato puree, chilli flakes, red wine vinegar, Worcestershire sauce and water. Stir well to combine. Allow the stew to start bubbling gently and then cook for another 5 minutes,stirring occasionally. Serve immediately, garnished with chopped fresh flat-leaf parsley.