| Time | Servings | Difficulty |
|---|---|---|
| 00:25 | 4 | Easy |
Introduction
To share
The chorizo bean toast excites our taste buds with its Iberian accents. It has character thanks to the chorizo and which reveals sweetness with the mashed beans. It’s a slice of bread that can be cut into portions to make it into tapas, Olé!
The extra thing:
- Add the candied red onion rings.
Ingredients
| 200 g broad beans shelled | |
| 1 tbsp espelette pepper | |
| 4 slices country bread | |
| 100 g chorizo | |
| 1 tomato | |
| 4 green salad leaves | |
| 3 stems coriander | |
| Vinaigrette | |
| 2 piquillos | |
| 1 clove of garlic | |
| 1 tbsp olive oil |
Instructions
|
1
|
Preheat the oven on the grill function.
In a saucepan, bring water to a boil. Immerse the beans and cook for 7 to 8 minutes. Drain, pour the beans into a bowl and coarsely puree with a fork. Add olive oil and season. To book. |
|
2
|
Toast the slices of bread in the oven for 3 to 5 minutes.
Peel the garlic and rub it on the slices of bread on the toasted side. |
|
3
|
Cut the tomato and the piquillos into thin slices. To book.
Place the tomatoes, piquillos and salad leaves on a plate. |
|
4
|
Pour the vinaigrette onto the plate, season and mix.
Cut the chorizo into thin slices. To book. |
|
5
|
Arrange the toast by spreading the broad bean puree, then add the tomato slices, the salad, the piquillos, the chorizo slices. Remove the leaves from the coriander and sprinkle it on the toast.
Season and sprinkle with Espelette pepper. To serve. |
