Chorizo, Kale and White Bean Braise with Avocado Crostini

2 tbsp olive oil

2 chorizo, thickly sliced

1 onion, thinly sliced

2 garlic cloves, finely chopped

2 tbsp smoked paprika

2 tbsp finely chopped thyme, plus extra leaves to serve

2 tbsp finely chopped oregano, plus extra leaves to serve

¼ cup red wine

3 x 400g cans white beans

200 g canned cherry tomatoes (1/2 can)

500ml (2 cups) chicken stock

Finely grated rind and juice of ½ small lemon

1½ cups torn kale

1 small ripe Hass avocado, halved and diced

Avocado crostini:

4 large thick slices sourdough bread

Extra-virgin olive oil, for drizzling

1 garlic clove, halved

2 small ripe Hass avocados, halved, peeled and thinly sliced

Juice of ½ small lemon

Heat oil in a large saucepan over medium-high heat, add chorizo and cook, stirring occasionally for 3-4 minutes until browned and fragrant. Add onion and garlic to pan, sauté for 4-5 minutes until tender. Add paprika, thyme and oregano, stir until fragrant, deglaze with wine and reduce by half.

Add beans, tomato, stock and rind, season to taste and simmer for 40-45 minutes until well flavoured and liquid has reduced by two-thirds. Stir in kale and lemon juice to wilt, adjust seasoning to taste. Keep warm.

Drizzle both sides of bread slices with olive oil, season to taste and grill until toasted. Rub with cut-side of garlic. Arrange avocado on top, squeeze over a little lemon juice, dust with smoked paprika and season to taste.

Divide white bean braise among serving bowls, top with diced avocado, drizzle with olive oil and scatter with thyme leaves and oregano leaves. Serve with avocado crostini.

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Chorizo, Kale and White Bean Braise with Avocado Crostini