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.
From the book
Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students
The perfect companion for any student learning to cook
Quick meals for dining solo or sharing with friends
Genius tips for cooking on a budget
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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 |
Method
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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