Chorizo & Butter Bean Casserole

A best eaten the next day dish to really deepen the scrumptious flavour of the chorizo. I love this simple, 5 minute, chuck it all in a pan approach. You can eat it straight away but you can also leave it for all the flavour from the chorizo to permeate the whole dish. Great with fresh crusty bread or rice.
A couple of my male friends have cooked this for date nights with their girlfriends (apparently it beats Spag Bol or the other standby of steak and a Jacket potato).

Chorizo & Butter Bean Casserole
Ingredients
1 chorizo ring (supermarket own brand is fine)
1 tin butter beans (large or small depending on how much you like then)
2 tins chopped tomatoes
1 tablespoon tomato purée
1 tablespoon olive oil
Garlic (as much as you like)
Pepper

Method
Skin the chorizo ring and cut into 1cm discs. Pop in saucepan with some olive oil and fry for a couple of minutes. Stir in the tomatoes, butter beans, garlic and tomato purée. Refill one of the tins with water and tip into pan. Add a generous glug of olive oil and season to taste with pepper. Heat on a medium temperature for 15 minutes, then place on a low heat for a further 15. Leave for at least a couple of hours, then re-heat as required.