Chorizo ragu with white bean 'risotto'

Method

• Step 1
  Heat 1 tablespoon oil in a frying pan over medium heat. Reserve half the onion. Add remaining onion, 2 garlic cloves and 1 bay leaf to pan. Cook, stirring, for 2-3 minutes or until softened.
• Step 2
  Add chorizo to the pan. Cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add wine, if using. Simmer for 1 minute or until reduced. Add tomato and pasta sauce. Season. Simmer, stirring occasionally, for 7 minutes or until cooked through and thickened.
• Step 3
  Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the thyme, reserved onion, remaining garlic and bay leaves. Cook, stirring, for 3 minutes or until softened. Add the beans. Cook, stirring, for 2 minutes. Add the stock. Simmer, stirring occasionally, for 5 minutes. Season. Coarsely crush three-quarters of the beans with a potato masher and stir until creamy. Stir in the lemon juice and parmesan.
• Step 4
  Divide bean mixture among bowls. Top with ragu. Drizzle with oil and sprinkle with kale and extra parmesan.