Ingredients

Step by step

1. Heat a frying pan over a medium heat, add the olive oil and chorizo, and cook for 2-3 minutes, stirring once or twice, until starting to brown and cooked through. Remove to a plate with a slotted spoon, leaving the fat behind in the pan.
2. Return the pan to the heat, add the onion and paprika, cover with a lid and cook gently for 5 minutes. Then stir in the tinned tomatoes, thyme, Worcestershire sauce, 100ml boiling water and some seasoning, gently pressing the tomatoes with the back of a wooden spoon to break them down. Bring to the boil, reduce the heat and simmer gently for 15 minutes until the sauce has thickened (add a splash more water if it gets too dry).
   Tip

   Adding a pinch or two of sugar to any tinned tomato- based sauce helps deepen the flavour.
3. Add the pepper, beans and chorizo, and cook for a further 5 minutes. Season to taste, adding more Worcestershire sauce if you like.
4. Meanwhile, toast the sourdough and divide between 2 plates, spoon over the beans and finish with extra thyme, if you like.