I love this as a topping to liven up Eggs Benedict (another option is Caramelized Onions With Spinach), but it also makes a wonderful side dish, full of spice and flavour.

2 tablespoons vegetable oil or lard

1 small onion, chopped

1 chorizo sausage, diced

2 19-ounce (540-ml) cans cooked kidney beans

1 cup chicken stock or water

Hot pepper sauce to taste

Salt to taste

2 tablespoons chopped coriander

Heat oil or lard in skillet over medium high heat. Add onions and chorizo and sauté until onions are softened, about 2 minutes. Reduce heat to medium. Add beans and sauté to combine flavours, about 5 minutes.

Mash beans coarsely using a potato masher. Add stock or water and simmer gently for 5 minutes, stirring occasionally, or until beans thicken. Season to taste with hot pepper sauce and salt and garnish with coriander. Serves 12.