Chorizo and three bean salad cooked with onions, mushrooms and tomatoes, served over toast then sprinkled with Parmesan cheese makes a quick and easy dinner.
Lightly brown the chorizo in half of the oil then set on newspaper to drain. In the remaining oil, saute the onion and mushroom until onion becomes translucent, 2 minutes.
Stir in garlic for 30 seconds then add tomatoes, beans and basil. Bring to a boil then simmer for 5 minutes. Sir in chorizo and cook 5 minutes more.
Spread cream cheese over toast, pour on been and chorizo, season with salt, pepper then sprinkle with Parmesan cheese.