Recipe: Chorizo and butterbean stew

I absolutely love to cook, but sometimes time doesn't allow me to spend hours in my kitchen. Nothing satisfies me more than making things from scratch, I like to know what's in my food, so would much rather prepare everything beforehand. What with working, I've started building up a book of quick and easy recipes that I can make on work days, and this specific one is by far my favourite at the moment plus it serves us for lunch the next day too, and is really healthy! All in 5 very, very easy steps.

First things first you'll need these ingredients: an onion, garlic clove, chorizo of some kind, tin of butterbeans, tin of tomatoes and four slices of bread. 

UPDATE: I add a couple of handfuls of lentils, a beef stock cube, and a pinch of paprika, it gives it more a meaty flavour without the tomato being to powerful. 

Cut up your onion and garlic.

Fry the onion and garlic for around 5 to 6 minutes in a little bit of oil. I prefer to use a wok for the whole process.

Add in your tinned tomatoes, butterbeans and lentils, sprinkle your stock cube if you wish, turn down the heat so it simmers.

IMPORTANT: Half fill your tomato can with water and pour it in with all the ingredients.

Let it simmer for about 20 minutes stirring regularly, you'll start to see it thicken into a stew. 

Once thickened and the chorizo and serve with hot buttered toast. 

It was really hard getting a good picture in the light, it doesn't look amazing, but it tastes really, really lovely, and is full of goodness. 

If you try it, let me know what you think.