200g cooking chorizo
2 x 400g cans chopped tomatoes
2 x 400g cans drained butter beans
1 tub fresh pesto
Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.
Recipe from Good Food magazine, September 2016