I was advised the other day by a chef I work for (the lovely Julie of Flavours Dining, facebook link here in Tufnell Park) to cook this dish with the chorizo I had left from my fusilli pasta recipe (post here) and some black pudding I had acquired during a recent visit to Lancashire.
A traditional frijoles using black beans can take hours to cook but this recipe uses canned white/cannellini beans and was ready in half an hour and tasted no less delicious.
For the garlic bread mash two cloves of garlic into some softened butter with lots of freshly chopped parsley. Slice the bread (use a nice rustic style bread like the ancienne bread I have used here or baguette) and butter both sides of each slice with the garlic mixture. Stick back together into the loaf shape, wrap with some baking parchment or tinfoil and roast in the oven at 180 degrees for 5-10 minutes or until the bread is crispy and the butter has melted.