Serve this as a substantial tapas or nibble dish squished onto crusty bread, or pile it atop thinly sliced toasted rounds of bread.
6 small vine tomatoes 3 Tbsp extra virgin olive oil 200g (7 oz) semi-firm chorizo sausages, sliced 2 Tbsp pine nuts 1 medium onion, peeled and sliced 400g (14 oz) can white beans, drained, rinsed and drained A few pinches of flaky sea salt Freshly ground black pepper to taste 2 Tbsp coarsely chopped parsley Crusty bread for serving
1 Plunge tomatoes into a saucepan of gently boiling water. Leave for 15 seconds. Drain and let the cold tap run over them until they feel cool. Peel and chop coarsely.
2 Heat 1 tablespoon of oil in a medium frying pan (skillet). Add chorizo and fry until lightly browned on both sides. Transfer to a plate. Mop up excess fat with paper towels, leaving oily sediment in pan.
3 Add 1 tablespoon of oil to pan, heat, then add pine nuts and onion and cook gently for about 10 minutes, until onion is tender and lightly golden; stir often and keep an eye on the heat. Stir in tomatoes and cook gently for 2-3 minutes, then add beans. Season with a little salt and pepper. Return chorizo to pan, add parsley and drizzle with remaining oil. Serve hottish or at room temperature with crusty bread.
While this makes a great tapas dish, it can be part of a main course. Team it up with a hearty spinach salad and barbecued meat or vegetables.