Chorizo & White Beans on Toast

Warm, comforting, and an ultimate umami bomb. If you like different textures and tastes, this one’s for you.

Ingredients

• 1 can white beans, drained and rinsed

• 200g chorizo, thinly sliced on the diagonal

• 1 small sweet onion, finely

  diced

• 2 garlic cloves, minced

• 4 sprigs fresh thyme (or ½ tsp dried thyme)

• ½–¾ cup chicken stock

• Zest of 1 lemon

• Juice of ½ lemon (to taste)

• ¼–½ cup grated Parmesan or Asiago

• Fresh parsley, chopped

• Sourdough bread (thick slices) from Forest & Food Fixation (Instagram)

• Butter (for toast)

• Fresh sprouts (for topping) from Forget Me Not Farms

Method

1. Add sliced chorizo to a pre-heated pan and cook until crispy and the fat has rendered (about 5-7 minutes) - Remove the chorizo from the pan, set aside, but leave the fat in the pan

2. In the same pan, add the diced onion and cook until soft and translucent (about 4-5 minutes), add the garlic and cook for 30 seconds until fragrant (do not let the garlic brown)

3. Add the thyme and the drained beans - pour in enough chicken stock to lightly cover the beans - bring to a gentle simmer and cook for 5-8 minutes until slightly thickened

4. Stir in lemon zest, grated parmesan, cooked chorizo and add fresh parsley and lemon juice just before serving

5. Toast thick slices of sourdough bread and butter them, spoon the warm bean mixture over the toast

6. Top with sprouts and serve immediately

Notes

• If beans get too thick, you can add a splash of warm chicken stock to loosen them before serving

• No chorizo? Try crispy mushrooms and smoked paprika

• This bean mix stays well in the fridge for 3-5 days - gently reheat and add fresh herbs before serving

Recipe created by: William Milk