Chorizo, Cannellini Bean and Chilli Casserole
- 1 x 400g can cannellini beans, rinsed and drained
- 1 sprig fresh thyme, or ½ teaspoon dried thyme
- 1 tablespoon chopped parsley, to garnish
Heat a large non-stick frying pan until medium hot and fry the chorizo. When golden on both sides remove the chorizo, leaving the oil in the pan.
Reduce the heat and add the onion, sautéing gently until soft and just starting to colour. Add the garlic and thyme and cook until the garlic just starts to colour.
Return the chorizo to the pan, along with the drained beans and Rosella Condensed Tomato Soup. Cook gently until the beans and sausage are fully heated through.