Cowboy beans on cheesy toast recipe

  • Serves 8
  • 15 mins to prepare and 30 mins to cook
  • 622 calories / serving
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These delicious beans are perfect for cooking over a camp fire, or made at home for a lovely breakfast or brunch. A real family favourite, they’re great for feeding a large group of people, especially on those chilly mornings. 

Heat grill to medium. Put the onion and chorizo a large non-stick saucepan on a medium heat and cook for about 5 minutes, until the onion has softened and taken on the oils from the chorizo. Tip in the sugar, 1 tbsp of Worcestershire sauce, the paprika and orgeno along with some salt and black pepper. Cook for about 2 minutes more, until the onion is starting to turn sticky and caramalised.

Tip in the butter beans with the water from the can and the passata then stir in the BBQ sauce. Simmer for about 15 minutes, stirring often, until thickened and glossy.

Meanwhile thickly slice the crusty white loaf and grill both sides lightly. Divide the cheese between the slices then drizzle with the remaining Worcestershire sauce and grill until golden, melted and bubbling. Serve with the beans ladled on top.

TWIST: Make this veggie friendly by leaving out the chorizo and adding 1 chopped roasted red pepper from a jar instead. Swap the Worcestershire sauce for the veggie alternative, Lancashire sauce. Make sure you use a vegetarian cheese on the toast too.   

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  • Ingredients

  • 1 onion, finely chopped
  • 75g (3oz) chorizo, diced
  • 1 tbsp soft brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 heaped tsp smoked paprika
  • 2 tsp dried oregano
  • pinch of salt
  • fresh ground black pepper
  • 2 x 400g tins butter beans in water
  • 1 x 500g tub passata
  • 3 tbsp BBQ sauce
  • 1 small crusty white loaf
  • 200g (7oz) mature Cheddar cheese, grated
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  • Energy 2610kj 622kcal 31%
  • Fat 24.5g 35%
  • Saturates 13.2g 66%
  • Sugars 20g 22%
  • Salt 3.7g 61%

of the reference intake
Carbohydrate 70.7g Protein 32.1g Fibre 10.6g

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