Feed the whole family with this rich, warming and healthy stew. It's simple to rustle up from scratch and takes just half an hour. The combination of flavoursome chorizo and tangy tomato sauce is sure to please.
- In a large pan, fry the chorizo in the olive oil over a medium heat for 2-3 mins. Add the onion and cook for 10 mins, adding the garlic and rosemary for the final 2 mins.
- Add the butter beans, tomatoes and stock. Bring to a gentle simmer, then cover and cook for 10 mins.
- Stir in the spinach and most of the parsley, until the spinach is just wilted. Season to taste. Spoon the stew into bowls and scatter over the remaining parsley. If you like, serve with crusty bread for mopping up the sauce.
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