• Fry chorizo in pan really well.
• Drain on paper towel pressing down with extra paper towel to remove as much oil as you can.
• Drain and rinse beans.
• Put everything in slow cooker.
• Mix well.
• Cook on low 5 hours.

Notes

• This is to our taste, adjust paprika and golden syrup to yours during cooking.
• This is a thick dish, you may like to thin out sauce with a little water to suit.
• Could use brown sugar instead of golden syrup if wish.
• I served on oven smashed potatoes and topped with sour cream and shallots but on toast for breakfast would be lovely, maybe with poached eggs.
• Cooked in 1.5L slow cooker.