Food & Wine
Baked beans with chorizo crumbs
You'll never go back to bog-standard baked beans after trying this glammed up version.
Ingredients:
- 4 tablespoons olive oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 5 sundried tomatoes, finely sliced
- 1 red capsicum, deseeded, roughly chopped
- 3 x 400g cans beans, rinsed
- 2 x 400g cans chopped tomatoes
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 100g chorizo
- 50g sourdough bread
- Fresh coriander and lime juice to serve
Method:
- Heat half the oil in a heavy-bottomed saucepan and cook the onion and garlic over medium heat until it begins to stick to the bottom of the saucepan – long, slow cooking develops the flavours, so be patient and cook it slowly.
- If you're using sundried tomatoes, put them in a small bowl, cover with boiling water and let sit while the onions are cooking.
- Blend the capsicum with a stick blender (or in a food processor) until finely chopped.
- Add this, along with the sundried tomatoes (and the liquid, if you have soaked them), beans, tomatoes, vinegar, maple syrup, cinnamon and paprika to the onion, season with sea salt, bring to the boil, reduce the heat then simmer for an hour.
- While the beans are cooking, crumble or cut the chorizo into small pieces (this will depend on whether your chorizo is more like salami or sausage) and break up the bread to form rough breadcrumbs.
- Heat the remaining two tablespoons oil and fry the chorizo for several minutes before adding the breadcrumbs and continuing to cook until the breadcrumbs are crunchy.
- Serve the beans on a good grainy sourdough loaf scattered with the chorizo crumbs, a bit of coriander and a squeeze of lime juice.
Written by Emma Boyd. First appeared on Stuff.co.nz.