Name: Beans and chorizo on toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey