A quick supper with a spicy Mexican kick from chipotle chilli. Use a spicy chorizo if you like it hot, or leave it out for a vegetarian option. Chipotle chillies in adobo are available at specialty stores and some supermarkets. They are a pantry staple if you like real Mexican food.
2 tbsp olive oil
1-2 cloves garlic, peeled and sliced
1 chorizo sausage (optional)
500g ripe tomatoes, roughly chopped
1 chipotle chilli in adobo sauce, chopped
2x400g tin cannellini beans, drained and rinsed
4 thick slices good quality sourdough toast
Handful fresh coriander leaves, washed and picked
Heat oil in pan, add garlic and cook for a minute or so until golden. Peel skin from chorizo and break into chunks. Add to pan and cook for a few minutes. Add tomatoes and chilli. Cook for a few minutes until the tomatoes start to break down and make a sauce. Add drained beans and stir through. Pile onto sourdough toast, garnish with coriander and serve.