1. Melt the butter in a large pan. Add the olive oil and fry the onions over a gentle heat for five minutes until they are soft. Then add the garlic, the herbs and the chorizo. Cook for a further two to three minutes until the oils have come out of the chorizo. Add the tomatoes, the beans and the stock.
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
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