chorizo and bean hotpot Error!

Ingredientes
Porciones: 4 

• Chop 1 onion, 2 carrots, 2 celery sticks, 1 yellow pepper and 75g chorizo. Heat 1 tbsp oil in a large flameproof casserole or heavy-based pan and cook the vegetables and chorizo for 5 minutes, stirring occasionally, until softened and lightly browned. Add 400ml chicken stock, made with a stock cube, a 420g can baked beans, 40g chopped soft sun-dried tomatoes, 1 tsp dried thyme and 1 tsp paprika. Bring to the boil. Reduce the heat, cover and simmer for 13 minutes. Stir in a 350g packet or can frankfurter sausages, drained and cut into bite-sized pieces and return to the boil. Simmer for 2 minutes. Combine 85g fresh white breadcrumbs with 1 tbsp chopped parsley and 1 tbsp oil in a bowl. If using a pan, transfer the bean mixture to a warmed ovenproof dish. Scatter the breadcrumbs over the top of the dish or casserole and pop under a hot grill for 4-5 minutes to crisp and brown before serving.