Chorizo, Onion and Baked Bean Breakfast

I chopped up a quarter of a chorizo ring, and fried the sausage in an omelette pan, along with a rasher of smoked bacon. No oil was required because of the oil which came from the chorizo.

Once hot, I added a julienned red onion, and turned down the heat after a couple of minutes. Cooked slowly for ten to fifteen minutes, stirring occasionally, until the onion became semi-transparent.

The beans were fridge leftovers, and were heated in a separate small pan. Once ready, they were decanted onto a slice of wheat-free toast (not buttered in this case). Quick to prepare, and easy.