Chorizo Baked Beans
|½ tbsp||light oil|
|1||small onion, finely chopped|
|2||large garlic cloves, thinly sliced|
|200ml||chicken stock (made with ½ stock cube)|
|2 x 400g||tins chopped tomatoes|
|½ tbsp||dried oregano|
|½ tsp||Worcestershire sauce|
|½ tsp||Dijon mustard|
|½ tsp||balsamic vinegar|
|1||large pinch of golden caster sugar|
|freshly ground sea salt and black pepper|
|2 x 400g||tins cannellini beans|
Add the oil and the onion to a large heavy-based saucepan and set it over a medium heat. Once the onion starts to sizzle, cook for about 5 minutes until it starts to soften. Add the garlic and cook for another 2 minutes until the garlic has softened. Meanwhile, cut the chorizo into small cubes.
Add the chorizo to the pan and fry for 6 to 8 minutes until the oil has started to come out of the chorizo and it has gone a little crispy around the edges.
Open the beans into a sieve and rinse under a cold tap. Add them to the pan, along with the stock, tomatoes, oregano, Worcestershire sauce, mustard, balsamic vinegar, sugar and a good few grinds of salt and pepper. Stir well and reduce the heat to low. Allow to simmer without a lid for 30 minutes, stirring occasionally.