Butter bean and chorizo stew

• chorizo (for cooking)↗200g g
• canned diced tomatoes2 x 400g cans
• butter beans (drained)↗2 x 400g cans
• pesto↗1 tub fresh

  or 130g jar of pesto

Step-by-step instructions

1. 1

   Dice the chorizo and add it to a large pot over medium heat. Cook gently for 5 minutes until it begins to darken. Add the tomatoes and butter beans, bring to a boil, then simmer for 10 minutes. Stir in the pesto, season lightly and divide among four bowls.