Beans on toast mediterranian style

While studying (and living on campus with lots of other girls in a small space), I was always appalled at the beans on toast my flatmates used to eat. In fact, I was convinced that those beans alone were disgusting and not once did I try them during the whole year. I can't say what put me up against them as I don't share the general mistrust many people have when it comes to British cooking - on the contrary. Sometimes I still now longingly think of the weekly shopping trip (either Asda or Sainsbury's) and the lovely things I used to buy - crumpets for instance, or hot cross buns, to be eaten warm and with a little of that naughty-but-nice salted butter after lectures in the afternoon. But no beans. It wasn't until I met the Boyfriend years after that I first tried them - I wasn't going to say no to food he made for me, was I? And guess what - I liked them. Since then, baked beans and I have come a long way as you can tell from today's post. I guess I just needed a little time.

Beans on toast mediterranian style (serves 2)

• one small can of baked beans
• some spicy sausage such as chorizo, coarsely chopped
• a little chili paste, tabasco, dried chili - anything hot
• a little finely chopped parsley
  
• 2 slices of brown bread
• 1 garlic clove
• salt
• a little olive oil

Place the beans and sausage in a pan and heat through. Add the parsley and as much chili as you like. While the beans are heating up, toast the bread, then rub a halved garlic clove over it. Sprinkle with a little salt and olive oil. Distribute the beans on top and serve immediately.

Just one thing: I never did take to the bread commonly sold in Britain and I probably never will. For me, the use of flavourful, crusty brown bread (it can even be a little stale) makes all the difference here.