My time working in London turned me into a total Anglophile, and as a result, I became completely fascinated with English comfort foods. One of these comfort foods, that simultaneously intrigued and disturbed me, was beans on toast. My coworkers would toast white sandwich bread, and then dump a can of navy beans drowned in tomato ketchup on top. I definitely judged them for this, until I had a bite. I certainly wasn't keen on the taste, but I started to see the appeal. It's a cheap, carb-y, and protein-y trifecta. To put a Texas spin on this, I use black-eyed peas, chorizo, and a little tomato gravy to convert these into open-faced sandwiches - perfect for serving alongside a good beer and some football.

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