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Ingredients
  • 1 medium brown onion, quartered
  • 3 cloves of garlic, peeled
  • 20 g | 0.7 oz olive oil
  • 150 g | 5.3 oz cured chorizo, thinly sliced into bite sized pieces
  • 1 x 400 g | 14.1 oz tin chopped tomato (I used ardmona brand)
  • 200 g | 7 oz water
  • 50 g | 1.8 oz tomato paste
  • 20 g | 0.7 oz worcestershire sauce (I use gluten free)
  • 20 g | 0.7 oz maple syrup (optional for low sugar)
  • 1 tsp smoked paprika
  • 1 tsp salt
  • pinch of pepper
  • 2 x 400 g | 14.1 oz tins of cannellini beans, drained and rinsed
Steps
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