Mixed Beans Stew with Chorizo
Peel and cut the onion in small dices.
Do the same with the carrot.
Pour 3 tbsp Iberia Olive Oil in a pot and toss the onion and the carrot in the olive oil.
Drain all of the canned beans together.
Peel 10 oz chorizo and cut it into 5mm*5mm dices, then fry them in the pot for 3 minutes.
Add the canned beans to the pot and add 16 oz. of water.
Let everything cook slowly for 20 minutes.
Take 1 oz of Rosemary and add to another pan.
In this pan pour 3 oz. olive oil and put over low heat.
When the rosemary starts to fry, turn off the heat and let the oil cool down.
When the oil is cold, remove the rosemary from it, and drip the oil in the stew, to give aroma.
Eat the stew hot, and garnish with chopped fresh chives or Cilantro.
Any leftover can be blended to form a bean velvety and can be consumed the next day with bread croutons, or as a base for another dish.