1 packet of Beak & Sons Smoky Chorizo sausages
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
2 celery stalks, diced
½ teaspoon dried oregano
1 teaspoon paprika
1 litre chicken or beef stock
1x 400g can diced tomatoes
400g cannellini beans, rinsed and drained
400g mixed beans, rinsed and drained
Chopped parsley and parmesan to serve
1. Heat the oil in a large saucepan over low heat and cook sausages until golden. Remove and set aside.
Add the onion, garlic, celery, oregano and paprika and cook,stirring for 3-4 minutes.
2. Add the stock and tomatoes, bring to a simmer andcook for 10 minutes.
Add the reserved sausage and the beans andsimmer for another 5 minutes until heated through.
3. Season and serve with chopped parsley and parmesan.