Fry the
chorizo over a medium heat until crisp and brown. Remove with a slotted spoon.
Fry the onion for 8 minutes or until golden. Add the garlic, rosemary and
paprika and fry for another minute.
Pour in the tomatoes, butter beans and peppers. Half-fill the tomato tin with water and add to the pan. Simmer for 15-20 minutes until the stew thickens. Add the chorizo, warm through and spoon over some warm toast to serve.
