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Ingredients
  • 1 tbsp sunflower oil
  • 16 chipolatas (try chorizo ones for a bit of chilli heat)
  • 2 onions, sliced
  • 2 celery sticks, sliced
  • 8 garlic cloves, sliced
  • 1 rosemary sprig
  • 600ml chicken stock
  • 2 x 400g cans butter beans, drained
  • 75g butter, cubed
  • small pack parsley, leaves picked and chopped
  • 2 lemons, zested
  • crusty bread, to serve
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