I love the sweetness of chorizo mixed with the bitterness of parsley. This stew uses both these plus butter beans and veggies that were ready in the garden that day. I based it on a recipe published in the Scotsman.

A double handful of butter beans (soaked overnight)
Generous swollop of olive oil
3 cloves of garlic mashed up
1 medium onion chopped fine
1 chorizo sausage chopped into smallish chunks
1 decent glass of white wine
1 carrot diced
1 courgette diced
2 green peppers diced
1 ltr good chicken stock
Handful of small new potatoes halved
4 ripe tomatoes quartered
Big bunch of parsley chopped (about 8 tablespoons)

Put the butter beans into a saucepan, cover with water, bring to the boil and then simmer for 1 hour till soft.

Warm the oil in a pot and add the garlic. After a few seconds (before the garlic burns) add in the chorizo and cook till it begins to brown. Throw in the onion with a couple of tablespoons of water and cook on lowish heat for 10 minutes. Add the wine and boil fast until reduced (down to two tablespoons or so) then add the veggies. Keep these moving until they soften.

Pour in the chicken stock, potatoes, thyme and half the butter beans. Bring to the boil then simmer for 25 mins stirring now and then.

Finally add in the chopped parsley, tomatoes and rest of the butter beans, bring to the boil and serve with some crusty bread et voilà!