Supper Club: 10-minute creamy chorizo beans with greens on sourdough

This upmarket beans on toast is as easy to throw together as opening a tin of baked beans, but is actually full of classy vibes like chorizo and wine, perfect for a week night indulgence that still requires very little effort. And did we mention there’s wine?!

Creamy chorizo beans with sourdough toast
Serves 2

Ingredients

• 1 1/2 tablespoon olive oil
• 1/2 onion, peeled and finely sliced into half moons
• 1 garlic clove, finely sliced
• 100g chorizo sausage, peeled, halved lengthways and chopped into small cubes
• 200ml white wine
• 80g creme fraíche
• 400g tinned cannellini beans, drained and rinsed
• A couple of handfuls of baby spinach
• small bunch of fresh thyme
• pinch of dried chilli flakes (optional)
• 4 slices sourdough bread or other nice white bread, toasted
• grated Parmesan cheese, to serve

Method

1  Pour the oil into a medium-sized saucepan and place it over a medium heat. Add the onion and sauté until transparent, then add the garlic and cook for a couple of minutes.

2  Add the chorizo to the pan. Increase the heat to allow the chorizo to release its rich oils, and stir frequently to prevent sticking.

3  Taste the wine to ensure quality (a glass or two will do!), then add to the pan. Bring to the boil, then reduce the heat and simmer for 5-10 minutes until the liquid has reduced by about two-thirds. Stir in the creme fraíche. Add the beans and the baby spinach to the pan and cook for a couple of minutes until heated through. Stir in the thyme and chilli flakes, if using – some people find that the chorizo adds enough of a kick to the dish. I usually skip any additional seasoning because the chorizo is generally salty enough.

4  Serve the bean mixture on top of the toasted bread, along with a healthy sprinkling of grated Parmesan cheese.