Heat grill to medium. Put the onion and chorizo a large non-stick saucepan on a medium heat and cook for about 5 minutes, until the onion has softened and taken on the oils from the chorizo. Tip in the sugar, 1 tbsp of Worcestershire sauce, the paprika and orgeno along with some salt and black pepper. Cook for about 2 minutes more, until the onion is starting to turn sticky and caramalised. Tip in the butter beans with the water from the can and the passata then stir in the BBQ sauce. Simmer for about 15 minutes, stirring often, until thickened and glossy. Meanwhile thickly slice the crusty white loaf and grill both sides lightly. Divide the cheese between the slices then drizzle with the remaining Worcestershire sauce and grill until golden, melted and bubbling. Serve with the beans ladled on top. TWIST: Make this veggie friendly by leaving out the chorizo and adding 1 chopped roasted red pepper from a jar instead. Swap the Worcestershire sauce for the veggie alternative, Lancashire sauce. Make sure you use a vegetarian cheese on the toast too.