- 100g/3½oz chorizo, sliced
- 1 garlic clove, chopped
- 1 tbsp olive oil
- 1 tin cherry tomatoes
- 50g/2oz small pitted black olives
- 25g/1oz butterbeans
- 5 tbsp red wine
- In a saucepan, sweat the chorizo with the garlic and olive oil for four minutes.
- Add the tomatoes, black olives, butterbeans and red wine. Cook for ten minutes.
- Serve.