BBQ Chorizo, Baked Beans & Sourdough Garlic Bread

• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, soffritto mix and sweetcorn, stirring, until softened, 7-8 minutes.

• Add half the garlic and cook until fragrant, 1 minute.

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out

• To the saucepan, add cannellini beans and  
All-American spice blend. Cook, stirring until 
fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, the salt, 
BBQ sauce and the water. Cook, stirring, until well 
combined, 2-3 minutes. Season with pepper 
to taste.  

• Sprinkle bean mixture evenly with Cheddar cheese 
and cover with a lid (or foil).
• Bake until thickened and cheese is melted,  
10-12 minutes. 

• Meanwhile, slice each sliced sourdough in half.
• Place the butter and remaining garlic paste in a 
small microwave-safe bowl. Microwave in 10 second 
bursts, until melted. Stir through half the parsley. 
Season to taste with salt and pepper.
• Brush garlic butter over the cut-side of sourdough 
slices.
• Place bread directly on a wire rack in the oven. Bake 
until golden, 5 minutes.