Cheat's fabada on toast

Ingredients

• 50 g chorizo, sliced*
• 50 g chorizo, sliced*
• 1 small onion, finely sliced
• 2 garlic cloves, finely crushed
• 1 tsp smoked paprika
• 1 x 570g jar Bold Bean Co Queen Butter Beans
• 1 bay leaf
• 2 large slices sourdough
• small handful fresh flat-leaf parsley, roughly chopped

Instructions

1. 1

   Cook the chorizo and sausage in a wide sauté pan or deep frying pan over a medium heat. Break up the sausage into large chunks and cook until the meat starts to crisp up and the fat starts to render from the chorizo, about 5 minutes. Add the onion and garlic, reduce the heat and cook for 2-3 minutes until soft and translucent. Add the paprika, cook for a further 30 seconds, then pour in the beans with their liquid, along with 75ml of water and the bay leaf. Bring to the boil, then reduce the heat and simmer for 10 minutes.

2. 2

   Meanwhile, toast the bread. Top the toast with the fabada and a grind of black pepper. Scatter over the parsley and serve immediately. *Check your chorizo is dairy-free, if required.