Spanish beans on toast

Spanish beans on toast

More Home Comforts
Peter Cassidy

I’ve never been a fan of baked beans. In my childhood I used to live on banana and chocolate flake sandwiches (don’t ask!), or dripping sandwiches, while my friends tucked into baked beans when they got home from school. These days I find myself making my own beans. It’s a simple recipe and one that will bring out the kid in everybody!


Quantity Ingredient
3 tablespoons olive oil
300g cooking chorizo sausages, roughly chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 teaspoon smoked sweet paprika
1 teaspoon smoked hot paprika
400g tin chopped tomatoes
200ml chicken stock
400g haricot beans, drained and rinsed, tin or jar
400g large butter beans, drained and rinsed, tin or jar
2 tablespoons roughly chopped flat-leaf parsley
sea salt
freshly ground black pepper
4-6 thick slices sourdough bread
2 tablespoons extra virgin olive oil


  1. Heat a frying pan until hot, then add 2 tablespoons of the olive oil and the chopped chorizo sausages, and cook over a medium heat until just browning and the oil is turning red.
  2. Add the shallots and cook for 2 minutes, then add the garlic, chilli and smoked paprikas, and cook for another minute before adding the tinned tomatoes. Bring to a simmer, then add the stock and beans and cook for 5–6 minutes until the sauce has thickened slightly. Add the parsley and season with salt and pepper.
  3. Heat a griddle pan until hot, then drizzle the last tablespoon of the olive oil over the sourdough bread and toast on each side until golden.
  4. Serve the beans and sausages spooned over the bread, with a drizzle of extra virgin olive oil.
Home Comforts
British food
classic recipes
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