Posh Beans And Chorizo On Toast Recipes

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POSH BEANS AND CHORIZO ON TOAST

Make and share this Posh Beans and Chorizo on Toast recipe from Food.com.

Provided by Tulip-Fairy

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10



Posh Beans and Chorizo on Toast image

Steps:

  • Heat the oil in pan.
  • Add pancetta, cook for 2 minutes.
  • Add garlic, onion and cook for 5 minutes.
  • Stir in the beans, chopped tomatoes, 2 tbsp water and the rosemary.
  • Cook, stirring occasionally for 15 minutes.
  • Add the chorizo and cook for a further 5 minutes Until heated through.
  • Remove the rosemary sprigs.
  • Season to taste.
  • Sprinkle on parsley.
  • Serve on hot toast, drizzled with a little olive.

Nutrition Facts : Calories 914.3, Fat 52.9, SaturatedFat 16.5, Cholesterol 88, Sodium 1260.2, Carbohydrate 66, Fiber 15.9, Sugar 8.4, Protein 46

2 tablespoons olive oil
130 g pancetta
1 garlic clove, crushed
1 onion, finely sliced
400 g cannellini beans
400 g chopped tomatoes
2 sprigs rosemary
200 g cooked chorizo sausage, sliced into 1cm pieces
1 tablespoon chopped flat leaf parsley
sliced bread, toasted, to serve

POSH BEANS ON TOAST

Beans on toast is another English staple. The beans used are not the brown sugar kind, so commonly found in the US, but instead are tomato sauce based. This recipe adds a few more ingredients for a (slightly) more up-market version. Try it, you may be pleasantly surprised!

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 5m

Yield 2 toasts, 1-2 serving(s)

Number Of Ingredients 6



Posh Beans on Toast image

Steps:

  • Lightly toast bread slices and spread with butter. In a saucepan, warm beans with worcestershire sauce. Spoon onto toast and top with red onion and coriander.

Nutrition Facts : Calories 393.4, Fat 7.5, SaturatedFat 3.3, Cholesterol 25.5, Sodium 1496.7, Carbohydrate 71.8, Fiber 10.3, Sugar 17.2, Protein 15.4

2 slices white bread
1 teaspoon butter
1 (220 g) can baked beans in tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoons red onions, finely chopped
1 tablespoon coriander, chopped (cilantro)

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