Spanish stew with chorizo and black olives Recipe

  • 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
  1. In a saucepan, sweat the chorizo with the garlic and olive oil for four minutes.
  2. Add the tomatoes, black olives, butterbeans and red wine. Cook for ten minutes.
  3. Serve.