Instructions

1. Fry the chorizo in a dry frying pan until crisp and brown. Remove with a slotted spoon.
2. Fry the onion in the fat rendered from the chorizo for about 10 minutes over a low heat. Add the garlic and paprika and fry for another minute.
3. Pour in the tomatoes, butterbeans and peppers. Half fill the tomato tin with water and add to the pan. Simmer for 20 minutes until the stew thickens. Add the chorizo, warm through and serve over warm toast.