Chilli beans with chorizo and tomato

Heat the oil in a large frying pan and cook the chorizo chunks over a medium heat for 5 mins, stirring occasionally, to release the delicious paprika-flavoured fat. Remove the chorizo with a slotted spoon, leaving the fat behind, and set aside. Cook the pancetta, onions, celery and carrot in the same pan over a medium heat for 8 mins, to soften rather than colour. Add the chilli, paprika, oregano and tomato purée, stir to combine, then spoon into your slow cooker. Add the remaining ingredients, except the seasoning and parsley, cover and cook on low for 8 hrs. Check the seasoning, then stir in the parsley. Serve with garlic-rubbed toasted ciabatta.