Chorizo Baked Beans
From the book
Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students by Rachel Phipps
Ingredients
| 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 |
Instructions
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.
