ingredients

 

2 4 6 8 Servings

• 2 slices crusty bread

• 50 grams chorizo sausage

• 15 cherry tomatoes

• 1 small red onion

• 7 basil leaves

• 1 little gem lettuce

• 410 grams OR 1 tin flageolet beans, in water

• 2 teaspoons tomato puree

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 1 teaspoon wholegrain mustard

• 1 teaspoon worcestershire sauce

implements

 

for cooking 2 servings

• medium saucepan

instructions

 

1. Start with dicing the red onion and cutting 50g of chorizo small pieces.

2. Heat 1 tablespoon of olive oil in the medium saucepan. Add the onion and the chorizo sausage and saute for a minute so the chorizo can release its rusty colouring.

3. Halve 15 cherry tomatoes and add to the saucepan. Saute for a couple of minutes, until the tomatoes soften.

4. Set the grill to high.

5. Next drain the tin of flageolet beans and add to the tomatoes in the pan. Pour in a couple of tablespoons of water to ensure that the beans don burn in the pan. Then mix in: 
-  2 teaspoons of tomato puree
-  1 teaspoon sugar 
-  1 teaspoon wholegrain mustard 
-  1 teaspoon Worcestershire sauce.

6. Cook on a medium heat for about 5 minutes most of the liquid has evaporated.

7. Place 2 slices of bread under the grill, and toast for 3 minutes on one side only.

8. Tear the basil leaves and add to the beans.

9. Cut off the end of the little gem lettuce and break off the leaves.

To serve - Place the bread, toasted side down in the middle of the plate, arrange the little gem leaves on top and spoon the baked beans onto the leaves. Decorate with a whole basil sprig.