You'll Need

• 350g soaked or tinned Cannelini beans (cooked)
• 3 leeks – trimmed, diced, washed
• 1 crushed garlic clove
• ½ red onion finely chopped
• 2 sprigs of rosemary
• 5 leaves of sage - roughly chopped
• 500g piece of chorizo - cut into slices ½ inch thick
• 100ml passatta
• 250g bread crumbs
• 2 tablespoons olive oil
• 1l vegetable stock
• 30g finely chopped parsley
• 2 twists milled pepper
• 50g grated cheddar cheese

1. Add the Olive Oil to a thick-bottomed saucepan. On a moderate heat sweat the garlic and onions. Add the leeks and the cooked beans. Cover with water and simmer for 30 minutes.
   
   
2. Add the chorizo, passata, rosemary, sage and stock – simmer for a further 45 minutes or until the beans are tender.
   
   
3. Stir in the fresh parsley and season with pepper. Sprinkle with the breadcrumbs and cheese and glaze under a grill. Serve with green salad and crusty bread.