- 1 tbsp olive oil
- 100g/3½oz chorizo, peeled and sliced 1cm thick
- 3 tbsp celery, finely chopped
- 3 garlic cloves, crushed
- ½ tsp freshly ground black pepper
- 4 tomatoes, deseeded (seeds reserved)
- ½ tsp dried oregano
- 1 tin cannellini beans, rinsed and drained
- handful black olives, pitted
- Heat the oil in a saucepan over a medium heat. Add the chorizo, celery, garlic and pepper, and cook over a medium heat for two minutes, until the chorizo is browned.
- Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend. Add to the pan.
- Add the remaining ingredients and simmer for five minutes.
- Serve hot with crusty bread.