I’m all about the brunch at weekends, and at the moment as I am not working during the week, I am all about the brunch all the time. It’s got to stop, my waistline is not so forgiving of my brunch whims, but what’s one week of indulgence? 2 inches you say?
A recent trip to Brindisa means I have lots of their gorgeous cooking chorizo. I like the hot one, and this is the one I have today. A recent trip to Celia Brooks Brown‘s allotment affords me some really delicious and juicy tomatoes, which diced and fried with the chorizo, create the most wonderful sauce. I had a pot of home cooked cannelini beans, soaked overnight and boiled for just over an hour, scooping the white scum from the top as soon as it gets to the boil. I’ve said it before, I’ll say it again, home soaked and cooked beans are infinitely superior to tinned ones. They have a firmer texture and don’t have the oversweet flavour that most tinned beans have. A cupful of these with the tomatoes and chorizo, and this looks like a very robust and delicious brunch. It needs something else though. It’s tasty but needs something to blend with the strong flavours and give it a bit of a lift. I have fresh coriander, and it’s the missing jigsaw piece. The citrus notes pair perfectly with the juicy sweet tomato base.
I liked it so much I made it again for dinner. Easy-peasy. If you want to recreate, I used two chorizo sausages per person, one big and very good tomato, a handful of beans and a tablespoon of fresh coriander added at the end. Fry the chorizo in some oil for about 5 minutes, add the tomato and beans, and cook for a further 5 before adding the coriander at the end. Really great with some good bread to scoop up the sauce. 10 minutes, one delicious brunch.