Homemade baked beans on toast, crispy honey chorizo, rosemary

One week away from the brunch and yoga pop-up! While @lucindadoesyoga is getting the classes ready, I’ve been in the kitchen, prepping brunch dish after brunch dish 🙃. This one I couldn’t wait to share with you, so here’s the recipe (or if you cba to make it just swing by Pimlico next weekend and I’ll make it for you!). Tickets are selling fast, but there are still some left, deets in the bio! 🧘🧘🥑 Takes 45 minutes, makes 4 work lunches

2 cans of cannellini beans
1 can of tinned plum tomatoes 
1 large red onion, diced
1 red pepper, diced
1 bulb of garlic, roasted at 150C for 1 hour
Worcester sauce 
White wine vinegar
A sprig of rosemary
Salt and pepper
Olive oil

1) Put a saucepan on a low heat. Add a touch of olive oil, followed by the onion and pepper. Season well and cook slowly for 10-15 minutes until soft and caramelized. 
2) Add the cannellini beans, plum tomatoes, a splash of Worcester sauce, white wine vinegar and honey. Season with a touch more salt and pepper. Bring to the boil, then turn down low, with the lid on, and cook for 20 minutes. Squeeze the roasted garlic bulb (yes that’s right, the whole bulb) into the beans and fold through. 
3) Meanwhile make the topping. Cut the chorizo into thick slices. Throw into a frying pan on a medium heat, and cook out the fat. Allow the chorizo to crisp up, then add a couple of sprigs of rosemary. Spoon the fat over the rosemary until crisp, then switch the heat off. Squeeze over a few drops of honey. 
4) To serve, toast a thick slice of sourdough, spoon over the beans, then top with the crispy honey chorizo and rosemary.

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