Bean-and-chorizo stew

• 1 cup olive oil
• 4 large onions, finely chopped
• sea salt, to taste
• 220 g smoked Spanish chorizo, thinly sliced (and, if you think it necessary, cut into half-moons)
• 12 large cloves garlic, finely chopped
• 6 t rosemary, finely chopped
• 1 t smoked chilli flakes (optional but advised)
• 4 x 400 g cans butter beans, drained and rinsed
• 2 x 400 g cans diced tomatoes
• 1 cup water
• 3 t lemon zest

1. Heat 4 T olive oil in a large saucepan over a medium-high heat. Add the onions and cook for 10–15 minutes until nicely browned but not burnt.

2. Remove the onions from the pan, set aside in a dish and lightly sprinkle with sea salt.

3. Add 2 T olive oil to the same pan and fry the chorizo over a low heat for 3–4 minutes. Remove from the pan and set aside.

4. Add the remaining olive oil, garlic, rosemary and chilli flakes and cook over a medium heat until the garlic is golden. Be careful not to burn it.

5. Add the butter beans, tomatoes and water. Bring to a simmer over a medium heat until the sauce thickens, this should take about 25 minutes.

6. Add the onions and fried chorizo and cook over a low heat. Season to taste. If you prefer a soup to a stew, add more water. Add the lemon zest before serving.