I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.
It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!
Serves 6-8 depending on sides.
1 large onion, finely diced
A splash of oil
300g chorizo, skin removed and diced finely, 2mm
2 x 400g tins cannelini beans
1 x 400g tomato pulp or finely chopped tomatoes
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Preheat the oven to 170 degrees centigrade.
Heat the oil in a large oven proof pan over a medium heat.
Add the onion and cook until soft.
Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.
Now add the remaining ingredients.
Bring up to the boil and place in the oven for 90 minutes.
Check and if too thick add a little water, season if needed and serve.