Comforting Chorizo and Bean Pepper Pot

Ingredients:
355g Jar Large White Beans in tomato sauce
1tbsp Dell'ami Extra Virgin Olive Oil
200g Salt & Cure BBQ Cooking Chorizo Sausages, cut into 2cm thick slices
1 medium red onion, roughly chopped
2 garlic cloves, roughly chopped
200g ripe tomatoes
1 green pepper
150ml dry sherry
1tbsp sherry vinegar

Method:
1 - Start off by heating the oil in a medium-sized flameproof casserole, then peel and slice the onion roughly and add it to the hot oil. 
2 - Let it soften and colour at the edges for about 10 minutes keeping the heat at a minimum. 
3 - Meanwhile, pour boiling water over the tomatoes and after one minute drain them, slip the skins off and roughly chop the flesh. 
4 - The pepper needs to be halved, de-seeded and sliced into 2.5cm strips, the garlic peeled and thinly sliced, and the chorizo chopped into 3cm chunks. Now add the pepper and chorizo to the onion and toss them around so that they too colour a little at the edges. 
5 - After that, add the garlic and tomatoes along with the beans plus their sauce. Next measure the sherry vinegar and pour into the empty jar to rinse out the rest of the sauce. Give it a good shake with the lid on, and add that to the pan together with some salt. Turn the heat down to a gentle simmer and cook with the lid on for 20 minutes, before removing the lid and letting it cook for a further 20 minutes. 
6 - Serve with a good slice of fresh sourdough.