Cannellini Beans With Chorizo - cooking recipe

Ingredients

4 tbsp olive oil
5 None spring onions, sliced
1 can (400g) cannellini beans, drained and rinsed
1 clove garlic, peeled and crushed
2 sprigs fresh rosemary, 1 sprig finely chopped, 1 sprig quartered
None None Lemon juice, to taste
100 g chorizo, sliced
3 None tomatoes, skinned, deseeded and diced
4 sprigs fresh flat-leaf parsley, finely chopped

Preparation

Heat the oil in a saucepan and saute the spring onions for 2 mins. Add the beans, garlic and chopped rosemary and cook for 2 mins. Add 5 tbsp water and season with salt, black pepper and lemon juice to taste. Simmer for 5 mins, or until the liquid has evaporated.
Add the chorizo, tomatoes and parsley and cook for 2 mins. Spoon into serving bowls and garnish with the remaining rosemary.