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Beans and chorizo on toast

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2012

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