Saffron-braised butter beans with chorizo and fried eggs recipe | Sainsbury`s Magazine

Ingredients

• pinch of saffron strands (about ¼ x 0.4g jar)
• 1 x 75g pack Inspired to Cook diced chorizo*
• 2 tbsp olive oil
• 1 fennel bulb, trimmed and finely chopped (any fronds reserved)
• 2 garlic cloves, crushed
• 1 x 570g jar Bold Bean Co queen butter beans
• 200ml chicken stock* (made using ½ stock cube)
• 2 eggs (we used Taste the Difference golden yolk eggs)
• crusty bread, to serve (optional)