Chorizo with Onions and Marsala on a White Bean Puree.

3 Chorizo Sausages (around 250gm)
2 x Medium Sized Onions (or 6 pearl onions)
1 x Bay Leaf
1 Tbsp Olive Oil
1 tsp Butter
1/3 Cup of Marsala wine
1 Tbsp Balsamic Drizzle
1 Tbsp soft Brown Sugar

Melt the butter and add the Oil over a medium heat.  Add the bay leaf and onions cut into sixths.  Cook down until onions are soft and golden.  Diagonally slice the sausage into chunks and add to the onions.  Allow to sizzle until the sausages begin to render a little fat into the pan.

Combine the remaining ingredients and add to the pan.  Cook over medium to low heat for a further 10 minutes or until the sauce achieves a syrupy texture.  Season with fresh black pepper and Sea Salt.  Remove Bay Leaf.

White Bean Puree

1 x Can White Cannellini Beans (drained & rinsed)
1 x medium clove fresh Garlic
Salt and Pepper to taste

Combine all ingredients and process in a kitchen whizz.  Taste and season.  You can also add you favourite fresh green herb before blending.  Flat leaf parsley works well.
Remove the puree from the blender and transfer to a microwavable dish.  Heat for just one minute on high before serving.

Top with the Chorizo and Marsala mix.  Enjoy with green veges or salad.