Name: Beans and chorizo on toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp extra-virgin olive oil, plus extra for drizzling; 2 chorizo, thickly sliced; ½ red onion, thinly sliced; 2 garlic cloves, crushed; 400 gm can butter beans, drained, rinsed; 200 gm can cherry tomatoes; 2 fresh oregano sprigs, plus extra leaves to serve; 1 fresh bay leaf; 2 tsp Sherry vinegar, or to taste; 4 thick slices sourdough; Shaved Manchego, to serve

Beans and chorizo on toast

Beans on toast is a breakfast staple. This dish adds chorizo for an elevated take on the classic.

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Serves 2

Prep

Cook

15M

Total

20M

This hearty recipe for beans and chorizo on toast can be served for dinner or breakfast — simply top with a fried or poached egg.

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Ingredients

1 tbsp extra-virgin olive oil, plus extra for drizzling

2 chorizo, thickly sliced

½ red onion, thinly sliced

2 garlic cloves, crushed

400 gm can butter beans, drained, rinsed

200 gm can cherry tomatoes

2 fresh oregano sprigs, plus extra leaves to serve

1 fresh bay leaf

2 tsp Sherry vinegar, or to taste

4 thick slices sourdough

Shaved Manchego, to serve

Method

Heat oil in a deep-sided frying pan over medium-high heat, add chorizo and stir occasionally until browned (3-4 minutes). Add onion and garlic; stir occasionally until tender (3-4 minutes). Add butter beans, tomato, herbs and ¼ cup water; simmer until liquid is well-flavoured and reduced by half (5-6 minutes). Remove herbs, add vinegar and season to taste.

Meanwhile, preheat grill to high. Drizzle bread slices with a little oil and grill, turning once, until golden (1-2 minutes each side). Top with bean and chorizo mixture, scatter with oregano leaves and Manchego to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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