Step 1

Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.

Step 2

Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.

Step 3

Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.

Step 4

Add the parsley, season to taste with salt and pepper and stir well.

Step 5

Serve in soup bowls, with crusty bread.