Heat the olive oil in a large pan over high heat and cook the chorizo for 3–4 minutes until crisp. Drain on kitchen paper.
Reduce the heat to medium-low, add the onion and celery to the pan and cook, stirring occasionally, for 6–7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1–2 minutes until fragrant. Add the tomatoes and cook for another minute.
Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10 minutes. Add the beans and cook for another 5 minutes. Season with salt and pepper before serving.
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