Chorizo Baked Beans

Ditch tinned baked beans on toast in favour of this easy, cheap and nutritious homemade version with chorizo, taken from Rachel Phipps' essential Student Eats book.

Makes 6 portions
Prep time: 5 min
Cook time: 45 min
Total time: 50 min


Storecupboard ingredients:
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
Fresh ingredients:
8cm eating chorizo
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.

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