Chorizo Baked Beans
Prep: 30 mins
Cook: 120 mins
Servings: 6
Our chorizo baked beans are easy to make and packed with a rich, smoky flavour. This homemade version of the ultimate tinned convenience food tastes amazing, the perfect camp fire food or leisurely brunch.
The slightly smoky aroma and dark rich flavour of CSR Treacle balances and enhances the slightly acidic tomatoes and smoked meats in this tasty bean dish.
Ingredients
- 2 smoked chorizo sausages, cut into 1cm thick slices
- 1 small smoked ham hock
- 2 tbs olive oil
- 1 large onion, peeled and finely diced
- 2 sticks celery, finely diced
- 2 large carrots, peeled and diced
- 2 medium cloves garlic, crushed
- 375g dried white, great northern or cannellini beans
- 1 tbsp CSR Treacle
- 1 x 400g can crushed tomatoes
- 1.5 litres of water
- 2 bay leaves
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- sea salt and freshly ground black pepper
- 2 tsp Tabasco sauce (optional)
- 1 tbsp chopped parsley (optional)
Method
- In a large, deep and heavy-bottomed pan or casserole, on a medium heat, add olive oil and the sliced chorizos, fry on both sides until golden. Remove the chorizo from the pan and set aside.
- Place the onions in the pan with the olive oil and juices released by the chorizo and fry, stirring occasionally, until they are soft, transparent and just starting to change colour.
- Add the diced celery, carrots and crushed garlic, and cook for a further 1-2 mins.
- Pour in the water, add the tomatoes, herbs, spices, bay leaves, CSR Treacle, ham hock, dried beans and Tabasco if you're using it.
- Bring to the boil, then reduce the heat to low. Cover the pot and simmer gently for about 1 hour, return the cooked, sliced chorizo to the pot. Cook for another hour, stirring occasionally (add a little more water if required) until the beans are just tender and the sauce is thickened.
- When the beans are tender, remove the ham hock, discard the skin, shred the meat from the bone and return the ham meat to the beans. Season to taste.
- Serve hot, scattered with chopped parsley, with crusty bread and maybe a salad.
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