Peel and finely dice 1 onion. Peel the skin from 100 g of chorizo (Spanish paprika sausage) and dice the sausage finely. Heat 1 tablespoon of olive oil. Sauté onion and chorizo for about 3 minutes. Stir in 2 tbsp.
tomato paste, add 200 ml water, bring to the boil. Pour 1 tin (425 ml) of white giant beans into a sieve, rinse, drain and add to the sauce. Simmer for about 5 minutes. Season to taste with salt and cayenne pepper.