My time working in London turned me into a total Anglophile, and as a result, I became completely fascinated with English comfort foods. One of these comfort foods, that simultaneously intrigued and disturbed me, was beans on toast. My coworkers would toast white sandwich bread, and then dump a can of navy beans drowned in tomato ketchup on top. I definitely judged them for this, until I had a bite. I certainly wasn't keen on the taste, but I started to see the appeal. It's a cheap, carb-y, and protein-y trifecta. To put a Texas spin on this, I use black-eyed peas, chorizo, and a little tomato gravy to convert these into open-faced sandwiches - perfect for serving alongside a good beer and some football. —theicp
Loaf brioche or challah
Lb Chorizo, ground or casings removed
c. Black-eyed peas
Yellow onion, chopped
Cloves garlic, minded
Jalapeno, seeded and chopped
c. Cilantro, chopped
Cans chopped tomatoes
c. Heavy whipping cream
Large clove garlic, halved
1 T. Cilantro, chopped
Kosher salt & pepper
In This Recipe
If using fresh black-eyed peas, rinse and soak them in a large bowl overnight. Use a ratio of two cups of water per every one cup of dried beans. Transfer the beans and water to a large pot and boil for an hour to an hour and a half or until the beans are tender. Drain and give them a final rinse if necessary.
Preheat the broiler. Using a serrated knife, cut the bread into very thick, one inche slices. Brush each side of the bread with some good olive oil, then place them on a baking sheet directly under the broiler for two minutes or until the bread is golden and toasty. Remove the pan from the oven, turn the slices, and return them for another two minutes so that the other side gets toasty.
Remove the bread (now toast) from the oven, and generously rub the garlic over each side. Slice the toast in whatever sized portions you wish to serve, place them on their individual dishes, and either set aside or place in the oven on very low heat.
In a large skillet on medium high heat, brown the chorizo. Add the onions and garlic and let them cook in the fat for five minutes to seven minutes or until the onions are translucent.
Add the black-eyed peas, chopped jalapeno, and cilantro to the skillet. Toss the ingredients together for another five minutes until all the ingredients have been properly incorporated. Season with hefty pinches of salt and pepper.
Take the black-eyed peas and chorizo mixture and spoon it evenly over the slices of toast using a slotted spoon. If you have any remaining, use a slotted spoon and place it in a small casserole dish and set aside in the oven on low heat.
Using the same skillet as the black-eyed peas and chorizo, bring to medium high heat, stirring together three tablespoons of butter and three tablespoons of flour to create a roux. Add the tomatoes and their juices, along with the heavy whipping cream, and whisk together. Season with salt and pepper as needed.
Using an immersion blender, give the gravy a few pulses to thicken it. (That way, there aren't huge chunks of tomatoes, as well and you can spread the wealth a little bit.) Pour the tomato gravy on top of the black-eyed peas and toast, and equip your fellow diners with a knife, fork, and a good beer.