Chorizo Baked Beans on Toast
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(14)
Ingredients
3 servings
- 6 1/2 oz / 200g chorizo (Note 1)
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1/2 onion (, diced (white, brown or yellow)
- 14 oz / 420g canned cannellini beans (or any other white beans, such as navy), drained)
- 14 oz / 420g can crushed tomatoes
- 1/2 cup water
- 1 tbsp sugar (brown, white or raw - or even honey)
- 1 tsp paprika
- 1 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper or red chili flakes (optional)
- 1 tsp salt
- Black pepper
- Eggs (, cooked to your liking sunny side up (or poached or boiled)
- Sourdough bread slices (, toasted)
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Preparation
Step 1
Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
Step 2
Heat the olive oil in a skillet over high heat.
Step 3
Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
Step 4
Add the chorizo (all of it) and saute until the chorizo is nicely browned.
Step 5
Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
Step 6
Adjust salt and pepper to taste.
Step 7
To Serve
Step 8
Pile the Baked Beans onto toasted sourdough and top with a fried egg.
Step 9
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