What you will need:
A pinnie and a glass of wine to sip whilst cooking
150g chorizo, chopped
1 garlic clove, crushed
2 tsp rosemary (fresh or dried)
1 tsp paprika
400g peeled cherry tomatoes (you can get these in a tin from the supermarket)
400g butterbeans, drained
230g roasted red peppers, sliced (you can get these ready roasted in a jar)
Bread to serve with the stew
Fry the chorizo until brown, remove and put aside.
Fry the onion in the chorizo juice until golden.
Add rosemary, garlic and paprika, mix together.
Pour in the tomatoes, butterbeans and peppers. Fill the tomato tin half full with water and add to the mixture.
Simmer for twenty minutes to allow the stew to thicken, add chorizo and serve.
And there you have it. Just like that.