Quick Chard, White Bean and Chorizo Pan

Ingredients

• 600 g Swiss chard, leaves and stems separated, stems sliced into 1cm pieces, leaves roughly torn
• 200 cooking chorizo, skin removed, sliced into 1cm roundsuse smoked paprika and a little extra olive oil for a meat-free version
• 800 g tinned white beans, drained and rinsed (2 x 400g tins, butter beans or cannellini)
• 4 cloves garlic, thinly sliced
• 200 ml chicken stockuse vegetable stock if making the meat-free version
• 1 tsp smoked paprika
• ½ tsp dried chilli flakes
• 1 tbsp olive oil
• 1 tbsp sherry vinegarred wine vinegar works fine
• 1 pinch salt and black pepper
• 15 g flat-leaf parsley, roughly chopped (optional)

Contains: milk, cereals gluten, sulphites.

Method

1. Heat the olive oil in a large, deep frying pan or wide casserole over a medium-high heat. Add the chorizo slices and fry for 3–4 minutes, turning once, until they're browned and have released their oil into the pan.About 4 min
2. Add the chard stems and garlic to the pan and cook in the chorizo oil for 3 minutes, stirring regularly, until the stems have softened slightly and the garlic is fragrant. Add the smoked paprika and chilli flakes and stir for 30 seconds.About 4 min
3. Tip in the drained white beans and pour over the stock. Stir everything together, bring to a simmer and cook for 5 minutes so the beans absorb some of the flavour.About 5 min
4. Add the torn chard leaves in two or three batches, stirring each batch into the pan and letting it wilt down before adding the next. This will take about 4 minutes in total. Once all the chard is wilted, season well and add the sherry vinegar. Taste and adjust seasoning.About 5 min
5. Scatter over the parsley if using and serve immediately, straight from the pan, with crusty bread to mop up the juices.