|2 tsp||olive oil|
|1 packet||chorizo sausage — thickly sliced|
|1||red onion — chopped|
|1 tsp||smoked paprika|
|4 cup||chicken stock|
|1 cup||best tomato sauce — made with Rhodes Chopped Tomato, see notes|
|1 tin||Rhodes Baked Beans in Tomato Sauce|
|1 tin||Rhodes Quality Butter Beans in Brine — drained and rinsed|
|salt and black pepper|
|fresh parsley — chopped to garnish|
|crusty bread — to serve|
Heat a large non-stick pan over medium heat. Add the olive oil and chorizo. Cook, turning occasionally, until golden. Remove chorizo from the pan and set aside.
Add the onion to the pan and cook until soft and lightly golden. Add the smoked paprika followed by the stock, prepared tomato sauce and chorizo.
Simmer for 10 minutes or until the soup thickens slightly.
Stir in the Rhodes Baked Beans in Tomato Sauce and the Rhodes Butter Beans. Simmer for 5 minutes or until beans are heated through. Taste and season with salt and pepper.
Top with fresh parsley and serve with crusty bread.
See recipe for Rhodes Quality best tomato sauce here.