Chorizo Baked Beans on Toast

By Nagi | RecipeTin Eats

Transform canned beans into an upmarket bistro style breakfast with the addition of chorizo! Baked beans is a breakfast staple in Australia and the UK. A great one takes hours to make. This is much faster to make than the traditional method, and the extra flavour oomph comes from the chorizo!

Ingredients

• 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)

Instructions

1. 1

   Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.

2. 2

   Heat the olive oil in a skillet over high heat.

3. 3

   Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.

4. 4

   Add the chorizo (all of it) and saute until the chorizo is nicely browned.

5. 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.

6. 6

   Adjust salt and pepper to taste.

7. 7

   Pile the Baked Beans onto toasted sourdough and top with a fried egg.