Chicken & white beans

There is something so comforting about soft, creamy beans melted into sauces and stews. Canned beans are a storecupboard staple, ideal for easy leftover suppers.

SERVES 4 PREP 10 mins COOK 15 mins EASY

1 tbsp olive oil

100g chorizo, streaky bacon, pancetta or salami, finely chopped

1 large onion, finely sliced

2 garlic cloves, crushed few sprigs of thyme, plus

extra to serve 400g can of white beans (butter or cannellini work well), drained and rinsed

200ml chicken stock

1 large or 2 small cooked chicken breasts, finely sliced splash of double cream or dollop of crème fraîche

1/2 lemon, juiced

1 Heat the oil in a pan and fry the chorizo for a few minutes until crisp. Remove to a plate with a slotted spoon. Add the onion to the pan and fry for 5 mins until softened, then return the chorizo to the pan along with the garlic and thyme, and stir for 30 seconds.

2 Tip in the beans and stock, turn up the heat and bubble for 5 mins, then add the cooked chicken, cream or crème fraîche and lemon juice. Season and serve with extra thyme scattered over.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 352 kcals • fat 19g • saturates 7g • carbs 15g • sugars 5g • fibre 6g • protein 27g • salt 1.3g