• 2 cooking chorizo sausages
  • 1 onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 3 sprigs rosemary
  • 3 sprigs of thyme
  • 600 grams mixed beans, such as cannellini, butter beans, bortelli
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon worcester sauce
  • 300 grams passata
  • 20 grams feta
  • Seasoning
  • Fried eggs and grilled sourdough to serve


  1. Chop or break up the chorizo into bite-size pieces and add to the pan, followed by the onions and garlic. Let this cook away for about 7 minutes until the onions have softened and all the chorizo oil covers the onion and garlic. For the last couple of minutes, add the rosemary to the pan so it fuses in the base of the sauce. And the beans, mustard powder, paprika and worcester sauce. Stir and let it cook for a couple of minutes then add the passata and thyme. Let this cook down for 10-15 minutes until the beans have softened slightly and the sauce has thickened. Stir through the feta and take off the heat. Plate up on the toast and top with a fried egg.