Ingredients
200 g cooking chorizo sausage
2 white onions
2 red onions
3 tins chopped tomatoes
3 tins butter beans
2 tbsp olive oil
2 tbsp dried mixed italian herbs
5 sprigs rosemary
6 cloves garlic
250 ml red wine (ideally Rioja)
6 bake at home crusty rolls with butter (cooked to serve)
6 tbsp freshly grated parmasan (to serve)
Steps
1- Peel and squish the garlic cloves.
2- Dice the white onions and add the garlic and onion to a large frying pan for 3 minutes.
3- Meanwhile slice the chorizo.
4- Add the chorizo to the frying pan for 3 minutes.
5- Add the wine to the pan for 1 minute then turn off the heat.
6- Drain the butter beans and add straight to the slow cooker.
7- Add the chopped tomatoes to the slow cooker and then add a little water to each tin (25ml each) and swill. Add the water to the slow cooker.
8- Strip the rosemary and add to the slow cooker.
9- Slice the red onions into thin strips then add to the slow cooker.
10- Add the contents of the frying pan to the slow cooker.
11- Add the herbs to the slow cooker.
12- Mix well and turn the slow cooker on high for at least 2 hours.
13- When ready to serve, add any salt and pepper and stir. Cook or warm any crusty rolls and grate the parmasan.