Fay Ripley is in the kitchen this week with some lighter lunches and today cooks us her delicious Spanish Baked beans.
1 red onion (peeled and finely chopped)
80g chorizo roughly chopped
A splash of olive oil
A small handful of fresh rosemary leave finely chopped
1 x 400g tin of chopped tomatoes
2 x 400g tin of butter beans, rinsed and drained
For the topping:
2 slices of stale white bread
1 tbsp of olive oil
½ tsp of sweet smoked paprika
1. Preheat the oven to 180 fan/ 200C, Gas Mark 6. For the topping blitz the bread, oil and paprika in a food processor into crumbs.
2. Fry the onions and chorizo in the splash of oil until they start to caramelise. Add the rosemary, tomato and beans and simmer for 5 mins. Scrap the mixture into an oven proof dish and top with the breadcrumbs.
3. Bake for 15-20 mins until the top is golden and crunchy.