Beans and chorizo on toast

AT A GLANCE

  • Serves 4 people

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 chorizo, thickly sliced
  • 1 small Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing
  • 800 gm canned white beans, drained, rinsed
  • 200 gm canned cherry tomatoes
  • 180 ml (¾ cup) chicken stock
  • 2 oregano sprigs, plus extra leaves to serve
  • 1 fresh bay leaf
  • 1 tbsp Sherry vinegar, or to taste
  • 8 thick slices sourdough bread
01   Heat oil in a saucepan over medium-high heat, add chorizo and stir occasionally until browned (1-2 minutes). Add onion and garlic and stir occasionally until tender (3-4 minutes), add beans, tomato, stock and herbs, season to taste and simmer until liquid is well-flavoured and reduced by half (4-5 minutes). Remove herbs, add vinegar and season to taste.
02   Meanwhile, preheat grill to high. Drizzle bread slices with a little oil and grill, turning once, until golden (1-2 minutes each side). Rub with cut-side of garlic, top with bean mixture, scatter with oregano and serve hot.
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