Beans and chorizo on toast

Ingredients

• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 chorizo, thickly sliced
• 1/2 red onion, thinly sliced
• 2 garlic cloves, crushed
• 400 gm can butter beans, drained, rinsed
• 200 gm can cherry tomatoes
• 2 fresh oregano sprigs, plus extra leaves to serve
• 1 fresh bay leaf
• 2 tsp Sherry vinegar, or to taste
• 4 thick slices sourdough
• Shaved Manchego, to serve

Instructions

1. 1

   1: Heat oil in a deep-sided frying pan over medium-high heat, add chorizo and stir occasionally until browned (3-4 minutes). Add onion and garlic; stir occasionally until tender (3-4 minutes). Add butter beans, tomato, herbs and ¼ cup water; simmer until liquid is well-flavoured and reduced by half (5-6 minutes). Remove herbs, add vinegar and season to taste.

2. 2

   2: Meanwhile, preheat grill to high. Drizzle bread slices with a little oil and grill, turning once, until golden (1-2 minutes each side). Top with bean and chorizo mixture, scatter with oregano leaves and Manchego to serve.