How to Prepare Smoky Baked Beans

The idea behind smoky baked beans comes from turning this staple of the lunch and dinner table at home in the middle of the week to something a bit more interesting. Having bought cans of Borlotti beans and saved a few of my haricots from the garden, it seemed fitting to use up the ration in this hearty feast.

Serves 4

Ingredients:

• Olive oil
• one medium sized onion, chopped
• 100g chorizo, chopped
• 1 celery stick
• 2 medium sized carrots
• bay leaves – see if you can get 3 or 4
• 1 tbsp tomato
• One can of borlotti beans or haricot beans. ( I sometimes use a can of baked beans just for the sheer hell of it, and it comes with its own sauce too).
• Paprika to taste – about 1 tsp should do it
• Salt and pepper to taste

Preparation:

1. Gently fry the onion in olive oil over a medium heat in a casserole dish or frying pan (skillet)
2. Add the chopped carrots, celery and tomato and heat up.
3. Add the chorizo and cook for 5 minutes
4. Add the beans along with the paprika
5. Add the remaining ingredients and continue to cook for up to 30 minutes just to get all the ingredients to blend together.
6. Serve these smoky baked beans on toast or with some mashed potato and some broccoli or cabbage. I know cabbage? It is ideal for mopping up the sauces.

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