BEANS ON TOAST

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PREP TIME 30 minutes
COOK TIME 10 minutes
SERVES 6-8

INGREDIENTS

1 red capsicum/bell pepper, roughly chopped

Pukara olive oil

1 chorizo, cut into rounds

2 eschalots, diced

2 cloves garlic, minced

1 red chilli, cut into rounds

1 x 400 g/14 oz can red kidnev beans

1 × 400 g/14 oz can crushed tomatoes

4 sprigs thyme

1 tablespoon chopped parsley

Salt and pepper

Sourdough bread to serve

METHOD

Step 1 

Peel and dice the eschalots and garlic, then slice the chorizo. Place everything into a cold, medium-sized pan. Starting cold helps render out as much oil and fat from the chorizo as possible. Once the fat is released, add the chilli and capsicum, cooking until everything is soft. When the flavours are well blended, season with a pinch of salt, then add the beans and a can of crushed tomatoes.

Step 2

Let the mixture simmer, and while that’s happening, pop your sourdough into the toaster so everything is ready at the same time. When the toast is done, rub a clove of garlic over it, drizzle with olive oil, and sprinkle with a pinch of salt. Grab a serving bowl to plate the bean mixture.

Step 3

Spoon the warm mixture onto your sourdough. For a finishing touch, top with a dollop of sour cream and a sprinkle of parsley. Enjoy!