Description
Chorizo Baked Beans on Toast is a hearty and flavorful dish combining spicy chorizo sausage with tender cannellini beans simmered in a rich tomato sauce, seasoned with aromatic spices and served over toasted sourdough bread. Perfect for a satisfying breakfast, brunch, or casual dinner, topped with your choice of perfectly cooked eggs.
Ingredients
Scale
Meat and Base
- 6 1/2 oz / 200g chorizo
- 1 tbsp olive oil
Vegetables and Aromatics
- 2 garlic cloves, minced
- 1/2 onion, diced (white, brown or yellow)
Beans and Sauce
- 14 oz / 420g canned cannellini beans, drained
- 14 oz / 420g can crushed tomatoes
- 1/2 cup water
- 1 tbsp sugar (brown, white, raw, or honey)
Spices and Seasonings
- 1 tsp paprika
- 1 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper or red chili flakes (optional)
- 1 tsp salt
- Black pepper to taste
To Serve
- Eggs, cooked to your liking (sunny side up, poached, or boiled)
- Sourdough bread slices, toasted
Instructions
- Prepare the Chorizo: Dice most of the chorizo, leaving some slices whole if you want to use them as a garnish later.
- Heat the Oil and Sauté Aromatics: Heat the olive oil in a skillet over high heat. Add the minced garlic and diced onions, cooking for about 2 minutes until they begin to soften and turn translucent.
- Cook the Chorizo: Add the diced and sliced chorizo to the skillet and sauté until it is nicely browned and has released its flavorful oils, stirring occasionally to prevent sticking.
- Add Beans and Sauce Ingredients: Stir in the drained cannellini beans, crushed tomatoes, water, sugar, paprika, cumin powder, cayenne pepper or chili flakes (if using), salt, and pepper. Mix everything thoroughly to combine all flavors.
- Simmer the Mixture: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble gently for about 10 minutes, stirring occasionally. If the sauce becomes too thick, add a splash more water to adjust the consistency to your liking.
- Season to Taste: Taste the baked beans mixture and adjust salt and black pepper as needed to balance the flavors.
- Prepare the Eggs and Toast: Meanwhile, cook eggs to your preference—sunny side up, poached, or boiled—and toast the sourdough bread slices.
- Assemble the Dish: Spoon the chorizo baked beans onto the toasted sourdough slices. Top with the cooked eggs and garnish with reserved chorizo slices if desired. Serve hot and enjoy!
Notes
- You can use any white beans such as navy or great northern beans if cannellini are unavailable.
- Adjust cayenne or chili flakes to control the spice level to your taste.
- For a vegetarian twist, omit the chorizo and add smoked paprika and extra veggies for depth.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Using sourdough bread adds a nice tang and sturdy texture to hold the beans and eggs.
