Step 1

Preheat oven to 375 degrees F.

Step 2

Set a large skillet (with high sides) or cast iron skillet over medium-high heat with 3 tablespoons olive oil. Add the diced chorizo and cook until brown and crispy, stirring often, about 8 minutes. Transfer to a bowl, with slotted spoon. Add the onion, garlic, carrots and celery, and cook until softened, about 5 minutes. Stir in the thyme, rosemary and bay leaves, and cook for 1 to 2 minutes longer.

Step 3

Add the beans, chicken stock, remaining olive oil, salt, pepper, crushed red pepper flakes and the crispy chorizo. Stir until well combined, and bring to a simmer. Transfer to the oven, uncovered, and bake for 30 minutes, stirring the beans halfway through.

Step 4

In the meantime, drizzle the bread slices with olive oil. Heat a stovetop grill pan over high heat until very hot. Grill the bread in batches, about 1 minute per side or until charred.

Step 5

Remove the beans from the oven, and give some of them a smash with the back of the spoon. Not all of them, as you still want whole beans throughout the mixture. Serve warm with grilled bread on the side. Enjoy!