Did we mention the fried bread?
Beans on toast has been a beloved British breakfast since World War 1, but now it’s crossing the ocean to become your new favorite weeknight dinner. Crispy chorizo and white beans are folded into a smoky tomato ragu and spooned over toast for a hearty Spanish-inspired twist that’s sure to warm you from the inside out.
While the typical British beans on toast consists of canned baked beans ladled over toasted white sandwich bread, this recipe takes a slightly more homemade approach by creating a simple sauteed onion and pepper base to support the canned white beans and tomatoes, and adding crispy Spanish chorizo for an extra layer of flavor. Spanish-style chorizo is different from Mexican chorizo as it’s typically sold in pre-cooked links, similar to kielbasa. While technically safe to eat straight from the package, it’s best seared in a pan and served warm. In this case, slicing and browning it creates great caramelized and texture, and the spice that it releases as it cooks provide a great aromatic base for the sauteed onions and peppers in the ragu.
As with any “something on toast” recipe, getting the toast right is crucial. Choose a soft white bread with a sturdy crust—a thinner French bread or Italian semolina loaf is ideal—and cut even ½” thick slices. And while pan-frying may seem unnecessarily fussy, don’t be tempted to chuck it in the toaster or under the broiler instead. Shortcutting this step will result in a poor facsimile of the gloriously golden crispy crunchy toast you could have achieved.
Hearty and warming, this smoky chorizo and white bean ragu over toast is my new ultimate winter weeknight dinner. I hope you’ll let it become yours too!
Enjoy!
Smoky Chorizo and White Beans on Toast
(Serves 4)
1 (14-oz.) can whole peeled tomatoes
5 tbsp. extra-virgin olive oil, divided
8 oz. Spanish-style chorizo, cut into ¼” rings
1 small white onion, finely chopped
1 red pepper, chopped
1 tsp. kosher salt
3 garlic cloves, finely chopped
¾ tsp. smoked paprika
1 (14-oz.) can cannellini beans, rinsed and drained
8 slices crusty bread
¼ cup finely sliced green onion
Special equipment: 2 large pans
Method
Empty whole tomatoes into a large bowl and, using clean hands, tear into small chunks. Set aside.
In a large pan, heat 1 tablespoon olive oil over medium high heat. Add chorizo and spread out into an even layer. Cook without disturbing until browned on the bottom, 4-5 minutes. Flip and cook until browned on other side, 2-3 minutes more. Remove chorizo from pan to a small plate, reserving oil in the pan, and set aside.
Lower the heat to medium. Add onion, peppers, and ½ teaspoon salt and cook until onions are soft and sweet to the taste, 5-7 minutes. Add garlic and smoked paprika and cook until fragrant, 1 minute more.
Pour in reserved tomatoes and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Stir in beans and chorizo and cook until warmed through, 3-4 minutes more. Taste and season with remaining salt as needed.
Meanwhile, in a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add 2 slices of bread and cook, undisturbed, until golden-brown on the bottom, 2-3 minutes. Flip and cook until toasty on the other side. Remove from pan to a wire rack and repeat with remaining bread and olive oil.
Serve chorizo and beans over toasted bread, topped with green onion.
Originally posted October 9, 2023.
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