Monday, 13 August 2007

Posh Beans and Chorizo on Toast

2 tbsp olive oil
130g pancetta
1 clove garlic, crushed
1 onion, finely sliced
400g tin cannellini beans
400g tin chopped tomatoes
2 sprigs rosemary
200g cooked chorizo, sliced into 1cm pieces
1 tbsp chopped flat leaf parsley
Sliced read, toasted, to serve
1. Heat the oil in pan.
2. Add pancetta, cook for 2 mins.
3. Add garlic, onion and cook for 5 mins.
4. Stir in the beans, chopped tomatoes, 2 tbsp water and the rosemary..
5. Cook, stirring occasionally for 15 mins.
6. Add the chorizo and cook for a further 5 mins. Until heated through.
7. Remove the rosemary sprigs.
8. Season to taste
9. Sprinkle on parsley.
10. Serve on hot toast, drizzled with a little olive oil.

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