Butter bean and chorizo stew

2 x 580ml jar large judion butter beans
700g (1 Ib 8oz) piece chorizo sausage, skinned
about 30 saffron strands
1 tablespoon olive oil
2 x 400g tin whole red pimentos (red
peppers), drained and cut into 5cm (2in)
pieces 2 medium onions, peeled and roughly
chopped
3 medium cloves garlic, peeled and
crushed
1 rounded teaspoon paprika
1 rounded teaspoon ground cumin
1 x 400g tin chopped tomatoes in rich tomato sauce
1 level tablespoon roughly chopped fresh rosemary, plus 2 sprigs to garnish
175g (6oz) pitted black olives
salt and freshly ground black pepper

Put the saffron into a small bowl, pour over a tablespoon of boiling water and leave to soak.
Next, cut the chorizo into 2cm (3/4in) slices, then cut the slices into quarters. Heat 1 tablespoon of olive oil in a medium frying pan over a fairly high heat, add the chorizo and fry 2-3 minutes, turning once, until coloured and slightly charred at the edges.
Lift out with a slotted spoon on to a plate, then add the pimientos to the pan and quickly saute for 2 minutes, to get rid of the tinned flavour. Transfer to a plate and set aside.
Cook the onions in the frying pan over a low heat for about 10 minutes, until softened but coloured, then add the garlic and cook for another 3 minutes.
When the onion mixture is ready, increase the heat to moderate, add the paprika and cumin and fry for 1 minute. Add the tomatoes, the saffron and its soaking water and the chopped rosemary. Bring mixture to the boil, then remove from the heat.
Drain the butter beans, put them in a largish pan and add the tomato mixture. Now add the chorizo, season, bring to the boil, then reduce to a simmer and cook for 20 minutes. Finally, in the pimientos and olives and cook for another 10 minutes. Serve with a green salad.