Mushroom and Butter Bean Toasts with Crispy Chorizo

Name: Mushroom and Butter Bean Toasts with Crispy Chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 65 g diced chorizo; 400 g can butter beans; 150 g chestnut mushrooms, sliced; 2 slice gluten-free sourdough; 1 onion, finely chopped; 10 g flat-leaf parsley roughly chopped, plus a few whole leaves; 1 clove garlic; 1/2 lemon juiced

A hearty and flavorful brunch or lunch featuring creamy mashed butter beans, earthy chestnut mushrooms, and a kick of spicy, crispy chorizo. This protein-packed meal is served on garlic-rubbed sourdough for a satisfying, gourmet experience.

Servings2 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

diced chorizo
65 g
can butter beans
400 g
chestnut mushrooms, sliced
150 g
gluten-free sourdough
2 slice
onion, finely chopped
1
flat-leaf parsley roughly chopped, plus a few whole leaves
10 g
garlic
1 clove
lemon juiced
0.5

Step-by-Step Instructions

Place the diced chorizo in a deep, medium frying pan over low heat. Cook for about 5 minutes, stirring occasionally, until the chorizo has released its vibrant red oils and turned crispy. Use a slotted spoon to transfer the chorizo to a small bowl, leaving the flavorful oil behind in the pan.

Add the finely chopped onion to the pan and cook over medium heat for 8–10 minutes until softened. Increase the heat to medium-high, add the sliced chestnut mushrooms, and sauté for 6–8 minutes until they are golden brown.

Pour the butter beans into the pan along with the liquid from the can. Rinse the can with 50ml of water and add that as well. Bring the mixture to a boil, then reduce the heat and simmer gently for 2–3 minutes.

Using a fork or potato masher, roughly mash about half of the butter beans directly in the pan to thicken the sauce into a creamy consistency. Season well with salt and pepper, then stir in most of the chopped parsley and the lemon juice. Remove from the heat.

Toast the sourdough slices until golden. While still hot, rub the cut side of the garlic clove over the surface of the bread. Place the toasts on plates, ladle the bean and mushroom mixture over them, and finish by sprinkling with the crispy chorizo and the remaining whole parsley leaves.