I wrote this post from my bed surrounded by Kleenex. All the crazy weather this past week has created army of flu infected zombies like myself. As it turns out waiting 45 minutes in the freezing cold and rain for the Cork Dublin bus can induce the flu. As it also turns out, going for a run in the rain the next day won’t help matters either… who knew? I should have known from the ominous grey wet weather when setting out on Saturday morning, but it has become a ritual when I’m home to go for a quick run around the Marina in Blackrock. Alas, as a result I have spent the last 4 days in hibernation drinking hot drinks and eating comforting tasty food.

Yesterday I made chorizo beans on toast for lunch, and it was mighty. Just what the doctor ordered. Beans are so comforting and tasty, and posh beans are popping up in cafes everywhere. I loved the addition of chorizo  because it gave the beans some extra flavour, but any chopped sausages, smoky or streaky bacon, or any leftover meat torn up would make a nice addition. Nice bread makes a difference too, I had some leftover Arbutus Rye which was delicious. Arbutus Bread company is an amazing Irish bread company, run by Declan Ryan who used to run the Arbutus Lodge Cork, in fact he was the first Irish chef to receive a Michelin Star. His breads are amazing, and much loved in Cork. You can get them outside of Cork too though, so definitely have a look out for them. Enjoy your beans!

Ingredients (serves 4):

2 cans butter beans (or other type of beans)

1 tin chopped tomatoes

200g chorizo chopped (Gubbeen is my favourite, but any will do)

1 handful cherry tomatoes slighted lengthways

1 slice rye bread per person (or whatever bread)

1 tsp honey

1 tsp salt

1/2 to 1 tsp ground nutmeg

1/2 tsp mixed allspice

1/2 to 1 tsp cracked black pepper

2 tsp smoked paprika

1 tsp chilli flakes

1. Fry chorizo in a pan lightly, then remove and set aside.

2. Add the tin of chopped tomatoes and beans to the pan you used for the chorizo. (The chorizo oil in the pan will add to the flavour)

3.  Add all spices, honey, salt, pepper and tomatoes to pot and reduce. Season to taste, it may need generous extra seasoning so don’t be shy.

4. Toast bread. When sauce is reduced, and it has been seasoned to taste, then serve on the toasted bread and top with the chorizo.