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:
- Gently fry the onion in olive oil over a medium heat in a casserole dish or frying pan (skillet)
- Add the chopped carrots, celery and tomato and heat up.
- Add the chorizo and cook for 5 minutes
- Add the beans along with the paprika
- Add the remaining ingredients and continue to cook for up to 30 minutes just to get all the ingredients to blend together.
- 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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