·                1 kg Chorizo sliced 1cm thick and fried on both sides

·                2 celery sticks

·                2 carrots

·                1 red capsicum

·                2 spanish onions

·                3 cloves garlic

·                1 tsp smoked paprika

·                1 tsp sugar

·                Salt and pepper to taste

·                3 spoons chopped parsley

·                2 cans crushed tomatoes

·                2 cans butter beans (e.g. Woolworths Select brand)

·                1 litre beef broth

·                2 Tbsp oil

Fry onions, garlic, add fried chorizo, all vegetables and stock.

Cook for 40 minutes, then add crushed tomatoes, cool for 20 minutes then add beans.

Refrigerate overnight. Remove fat solids before reheating.