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Speedy smoky beans and toast Recipe
0:05 Prep
0:20 Cook
4 Servings


  • 1 tablespoon extra virgin olive oil
  • 2 (250g) chorizo, finely chopped
  • 1 large red onion, halved, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 2 garlic cloves, crushed
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1/4 teaspoon dried chilli flakes
  • 2 x 410g cans Ardmona Duo Tomatoes & Paste Mixed Herbs
  • 2 teaspoons maple syrup
  • 400g can cannellini beans, rinsed, drained
  • 400g can butter beans, rinsed, drained
  • 100g (1 cup) mozzarella, coarsely grated
  • Bread, chargrilled, to serve
  • Fresh coriander leaves, to serve (optional)



Heat the oil in a large frying pan over medium heat. Add the chorizo. Cook, stirring, for 2 minutes or until golden. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic. Add the tomato and maple syrup. Season. Cook, covered, stirring occasionally, for 6 minutes. Add the beans and cook, uncovered, for 2 minutes or until warmed through.


Preheat oven grill to high. Sprinkle bean mixture with cheese. Cook under grill for 2-3 minutes or until cheese is melted and golden. Serve with bread and top with coriander, if using.

Source: taste.com.au

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