These delicious beans are perfect for cooking over a campfire, or made at home for breakfast or brunch. A real family favourite, they’re great for feeding a large group of people, especially on those chilly mornings.
- Preheat the grill to medium. Put the onion and chorizo in a large nonstick saucepan on a medium heat and cook for about 5 mins, 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 oregano and season to taste. Cook for 2-3 mins more, until the onion starts 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 mins, stirring often, until thickened and glossy.
- Meanwhile thickly slice the crusty white loaf and toast both sides under the grill. 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.
Tip: To make this vegetarian, swap the chorizo for 1 chopped roasted red pepper, leave out the Worcestershire sauce (you could add a dash of chilli sauce instead) and use a vegetarian cheese.
Instead of grilling you could toast the bread on a barbecue, add the cheese and allow it to melt on the grill - you won't get quite such a golden cheesy topping, but it will still be oozy and delicious.
See more Breakfast recipes