Tomato, bean and chorizo stew

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Heat the oil in a saucepan over a medium heat. Add the chorizo, celery, garlic and pepper, and cook over a medium heat for two minutes, until the chorizo is browned.
Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend. Add to the pan.
Add the remaining ingredients and simmer for five minutes.
Serve hot with crusty bread.

3 tbsp celery, finely chopped

3 garlic cloves, crushed

1 tin cannellini beans, rinsed and drained

handful black olives, pitted

Â½ tsp freshly ground black pepper

1 tbsp olive oil

Â½ tsp dried oregano

4 tomatoes, deseeded (seeds reserved)

100g/3Â½oz chorizo, peeled and sliced 1cm thick

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