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Chorizo Baked Beans on Toast

15 mins Cook
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Copy of NomNom Recipes 1 81

Chorizo has the magical ability to elevate any ordinary dish to a scrumptious delight, as exemplified by these Breakfast Chorizo Baked Beans on Toast – a true classic!

 Baked Beans Chorizo Baked Beans on Toast

In Australia and the UK, baked beans have become a staple breakfast food, and in fact, they’re enjoyed for lunch and dinner as well. During my university days, I survived on a steady diet of baked beans, pouring them onto toast and microwaving for a quick and budget-friendly meal. It’s almost a rite of passage for university students – making the most of canned baked beans and tuna on rice to save money for other pleasures, like beer.

As I’ve matured into adulthood, my canned baked beans consumption has dwindled. Not because I’ve become snobbish about food, but rather because I’ve had the opportunity to try the real homemade version of baked beans. Once you’ve tasted the slow-cooked, meaty, and smoky flavors infused into the sauce, it’s hard to go back to the canned variety. While I’ve relished canned beans during my travels in remote parts of Australia, where food was a luxury, it’s a different story when I have the chance to enjoy homemade baked beans.

Now, this particular recipe I’m sharing is slightly different – it doesn’t require hours of slow cooking or a hock or speck. Instead, it can be ready in about 15 minutes, thanks to the flavorful chorizo minced and cooked with the beans, providing that delightful oomph to the dish.

And a bit of food trivia for you – these baked beans are of the UK/Australian style, traditionally enjoyed as a breakfast dish, unlike the American style, which features a thick and syrupy sauce often made with molasses and typically served as a side for barbecue feasts. Both versions are delicious, just different in their own right.

By the way, have you ever wondered why they are called “baked beans” when they aren’t actually baked? It’s a puzzling culinary mystery!

Wishing you a delightful weekend ahead!

Chorizo Baked Beans on Toast

Chorizo Baked Beans on Toast

Chorizo has the magical ability to elevate any ordinary dish to a scrumptious delight, as exemplified by these Breakfast Chorizo Baked Beans on Toast - a true classic!
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 6 1/2 oz / 200g chorizo (Note 1)

  • 1 tbsp olive oil

  • 2 garlic cloves , minced

  • 1/2 onion , diced (white, brown or yellow)

  • 14 oz / 420g canned cannellini beans (or any other white beans, such as navy), drained

  • 14 oz / 420g can crushed tomatoes

  • 1/2 cup water

  • 1 tbsp sugar (brown, white or raw - or even honey)

  • 1 tsp paprika

  • 1 1/2 tsp cumin powder

  • 1/2 tsp cayenne pepper or red chili flakes (optional)

  • 1 tsp salt

  • Black pepper


  • Eggs , cooked to your liking sunny side up (or poached or boiled)

  • Sourdough bread slices , toasted


Dice most of the chorizo into small pieces, reserving some slices for garnishing, if desired.
Heat olive oil in a skillet over high heat.
Add minced garlic and chopped onions to the skillet and cook for about 2 minutes, or until they begin to turn translucent.
Add all of the diced chorizo to the skillet and sauté until the chorizo pieces are nicely browned.
Now, add the remaining ingredients for the Baked Beans. Bring the mixture to a simmer, and then reduce the heat to medium-low. Allow it to gently bubble away for approximately 10 minutes, stirring occasionally. If the mixture becomes too thick for your liking, you can add a splash of water to adjust the consistency.
Taste the Baked Beans and adjust the seasoning with salt and pepper according to your preference.

To serve:

Heap the flavorful Baked Beans onto toasted sourdough bread.
Top the beans with a perfectly fried egg for an extra delicious touch.
Enjoy your scrumptious Chorizo and Tomato Baked Beans on Toast!


Chorizo is available in two forms: raw and cured. Cured chorizo resembles salami and can be enjoyed as is, while raw chorizo has a firmer texture, akin to sausages, and requires cooking before consumption. Personally, I prefer using raw chorizo, which is not only tastier but also more cost-effective compared to the cured variety. For this recipe, you'll need approximately 6.5 oz / 200g of chorizo, which is roughly equivalent to one and a half standard-sized chorizos typically found in Australian delis. I know it might sound odd to mention "1 1/2 chorizo," but I discovered that one chorizo wasn't quite enough, and two chorizos were more than necessary for this dish! Nutrition information provided is based on a serving size, assuming the recipe yields four servings. This delightful dish is called "Chorizo and Tomato Beans on Toast."
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