Hearty One-Pot Butter Bean and Chorizo Stew

Add the oil to your saucepan and place it over a medium heat. Add the chorizo slices and fry for 3-4 minutes until turning golden brown and crispy.
1 tablespoon olive oil, 50 g vegan chorizo sausage
Add the diced onion and saute for 6 minutes, or until the onion begins to soften and turn translucent. Add the minced garlic and sun-dried tomatoes, cooking for another minute.
1 medium white onion, 2 cloves garlic, 6-7 jarred sun-dried tomatoes
If you're using red wine, add it now and cook down for a minute or two.
1 red wine stockpot OR 60ml red wine
Add the butter beans, chopped tomatoes, smoked paprika, and salt and pepper to the pan. If using a red wine stockpot, add this to the pan now, too. If your sauce looks too thick, add 60ml - 100ml of water to loosen.
1 400 g tin chopped tomatoes, 800 g tinned butter beans, 1.5 teaspoon smoked paprika, Salt and pepper
Let the stew simmer for 15 minutes on low heat until the sauce is thick and glossy. Stir occasionally to avoid it sticking.
Stir through the kale and let it wilt down (2-3 minutes), then garnish the stew with the squeeze of lemon juice and chopped fresh parsley!
100 g kale, 1 small lemon, 1 handful parsley
Serve immediately!