It’s that time of the day when we’ve barely had lunch yet and we’re already worrying about dinner…
This upmarket beans on toast is as easy to throw together as opening a tin of baked beans, but is actually full of classy vibes like chorizo and wine, perfect for a Friday night indulgence that still requires very little effort. And did we mention there’s wine?!
Creamy Chorizo Beans With Sourdough Toast
- 1 tablespoon olive oil
- ½ onion, peeled and finely sliced into half moons
- 1 garlic clove, finely sliced
- 100g chorizo sausage, peeled, halved lengthways and chopped into small cubes
- 200ml white wine
- 80g crème fraîche
- 400g tinned cannellini beans, drained and rinsed
- A couple of handfuls of baby spinach
- small bunch of fresh thyme
- pinch of dried chilli flakes (optional)
- 4 slices sourdough bread or other nice white bread, toasted
- grated Parmesan cheese, to serve
Pour the oil into a medium-sized saucepan and place it over a medium heat. Add the onion and sauté until transparent, then add the garlic and cook for a couple of minutes.
Add the chorizo to the pan. Increase the heat to allow the chorizo to release its rich oils, and stir frequently to prevent sticking.
Taste the wine to ensure quality (a glass or two will do!), then add to the pan. Bring to the boil, then reduce the heat and simmer for 5–10 minutes until the liquid has reduced by about two-thirds. Stir in the crème fraîche. Add the beans and the baby spinach to the pan and cook for a couple of minutes until heated through. Stir in the thyme and chilli flakes, if using – some people find that the chorizo adds enough of a kick to the dish. I usually skip any additional seasoning because the chorizo is generally salty enough.
Serve the bean mixture on top of the toasted bread, along with a healthy sprinkling of grated Parmesan cheese.