First posted: Mar 12, 2013

Spicy Beans on Toast with Spinach and Chorizo


Here, fridge foraging plus some store cupboard staples come together to make a dish that is so much more than the sum of their simple parts. The result is a perfectly un-fussy meal that more than holds its own at a breakfast, lunch or dinner table. It’s also one of those dishes where I am left happily smug that I’ve managed to make so little go so far and it’s still packed full of flavour. Also, like with this bacon gnocchi, it’s crowned with a golden poached egg.

You see, I haven’t had much time for creative cooking lately, as I’ve been script-writing, researching and recipe testing (and trying to stay healthy!) for my cooking show, which, (gulp) we start filming less than two weeks from now on Sunday 24th March. So, this really has been about the height of my culinary innovativeness for the last while, but don’t let its humble roots deter you, it really is pretty smashing.

(And might I just add that the spinach and rosemary were both as fresh as can be and straight from our rooftop garden?).



Cooks in:        Serves:4

  • 1 Tbsp olive oil
  • 1 small red onion, chopped
  • 100g chorizo, cut into cubes
  • 1 clove garlic, chopped
  • 1 level tsp dried chill flakes
  • 1/2 tsp each of dried cumin, coriander and paprika
  • 1 sprig fresh rosemary
  • 1 tin chopped peeled tomatoes
  • 1-2 tsp worcestershire sauce
  • 1 tsp sugar
  • 1 tin red kidney beans (canellini or butter beans will also work)
  • About 150g fresh spinach, roughly chopped
  • Salt and freshly ground black pepper
  • 4 eggs
  • 4 Tbsp white wine vinegar
  • Slices or rye or ciabatta bread, for serving

What to do

1. Heat the oil in a large pot over medium-high heat, and then add the onion and chorizo. Fry for 3 minutes or until the onions have softened, then add in the garlic, spices and rosemary. Stir and cook for another minute or so.

2. Add in the tomatoes, worcestershire sauce and sugar, stir to combine and then turn the heat down to medium and leave to simmer for about 8 minutes, then add in the kidney beans and spinach. When the spinach is almost fully wilted remove the pot from the heat, check for seasoning and add salt and pepper as needed, and then set aside.

3. Meanwhile, bring a large pot of hot water to the boil. As it starts to boil, pour in the vinegar and then crack in the eggs one at a time. Leave them to cook for 2-3 minutes or until they are just gently firm to the touch when lifted from the water with a slotted spoon.

4. Serve the beans on toast or bread and top with a freshly poached egg.

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