The morning before, put the butterbeans into a large bowl, and cover with plenty of cold water. Leave to soak for 24 hours.

Drain the butter beans, put them into the casserole and add enough water to fill the pot. Bring to the boil and simmer for 1-1½ hours or until tender, topping up the casserole with boiling water from the kettle occasionally. Drain and set to one side.

Remove the skin from the chorizo sausage and cut into thin slices. Put the olive oil into a pan and heat over a medium-high heat. Add the chorizo and cook until the slices are lightly browned on either side. Add the garlic and cook for 1 minute more. Add the onion and continue to cook over a low heat for 5-6 minutes until it has softened. Stir in the pimenton and cook for 1 minute more.

Add the white wine and simmer until it has almost disappeared. Add the can of chopped tomatoes, tomato puree, stock, thyme, oregano, butter beans and some seasoning and simmer for 15-20 minutes until the liquid has reduced and the stew has thickened slightly.

Meanwhile, chop the parsley leaves and garlic clove together on a board. When the stew is done, scatter over the parsley mixture and serve with fresh crusty bread.

Cook's Notes

Pimenton is a smoked paprika from Spain. You will find it alongside all the other herbs and spices in the supermarket or in Spanish grocery shops and good delicatessens.

Chorizo, especially for cooking, comes in two forms; dulce or sweet and picante or spicy. Use whichever one you prefer.