Chorizo bruschettas with butter beans, and cherry tomatoes

Chorizo bruschettas with butter beans, and cherry tomatoes


  1. Preheat the oven 200C/400F/Gas Mark 6.
  2. Heat a little olive oil in a frying pan and add the garlic and chorizo, fry gently, making sure the garlic doesn't brown.
  3. Add the wine and tomatoes and continue cooking for 1-2 minutes.
    4. Add butter beans, cannellini beans and half  the parsley and continue cooking for 5 minutes on a medium/low heat. Season and set aside.
  4. For the bruschetta
    rub each side of each slice of the bread with the garlic and spread the slices flat on a baking tray.
  5. Drizzle with a little olive oil and a fine sprinkling of coarse sea salt and bake in the oven to crisp for 5-10 mins.

Recipes from

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This recipe can be prepared the night before and popped in the oven when you're ready to eat


For the Chorizo:
100g chorizo ring, skin removed and cut into 1cm slices
1/2 x 400g can cherry tomatoes, drained
1 x 220g can butter beans, drained
1/2 x 410g can cannellini beans, drained
Olive oil
2 cloves garlic, crushed
Splash of good red wine
2 tbsp fresh parsley, chopped
Salt and freshly ground pepper
For the Bruschetta:
1 French bread cut into 12 x 1cm rounds (cut on the diagonal)
1 fat clove garlic, peeled
Olive oil
Coarse sea salt


Time: 40 mins
Serves: 4
Nutrition: n/a