2 × 400 g (13 oz) cans cannellini beans, rinsed and drained
400 g (13 oz) can chopped tomatoes
600 ml (1 pint) chicken stock
1 tablespoon cornflour
4 tablespoons chopped parsley
Heat the oil in a large, heavy-based frying pan and cook the sausages over a moderate heat, turning occasionally, for 10 minutes until golden and cooked through. Remove from the pan with a slotted spoon and transfer to kitchen paper to cool and drain.
Add the chicken to the pan and stir-fry for 3 minutes. Add the onion and pepper to the pan and cook for 3 minutes more before adding the chorizo and cooking for a further 2 minutes. Stir in the smoked paprika. Add the beans, tomatoes and stock and bring to the boil. Cut the sausages into thick chunks and add to the pan. Reduce the heat and cover and simmer for 10 minutes.
Blend the cornflour with 2 tablespoons water and add to the pan with the parsley and stir well until thickened slightly.
Ladle the stew into warm bowls and serve with crusty bread to mop up the juices.