1 garlic clove, crushed
1 onion, finely chopped
handful fresh flatleaf parsley, roughly chopped
600g/1lb 5oz tinned cannellini beans in water, drained
400g tin chopped tomatoes
salt and freshly ground black pepper
splash of rapeseed oil
110g/4oz cooked chorizo, cut into pieces, skin peeled off
crusty bread, to serve