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Neil's Chorizo Baked Beans

Neil's Chorizo Baked Beans

Serves 6

 

500g Sabarot White Coco Beans

3-4 La Chinata Ñoras peppers

2 Tbsp Extra Virgin Olive Oil (EVO)

500g Carchelejo Chorizo Collar , skinned and chopped.

2 onions, finely chopped

2 tsp La Chinata Smoked Paprika

1 690g jar Sabato Tomato Passata ~ Organic

100ml Mas Portell Merlot Vinegar

Handful of Italian parsley, chopped

Sea Salt and freshly ground pepper to season.

 

Soak the beans in a bowl with cold water (at room temperature) for 12-16 hours or overnight. Drain and rinse the beans and bring a large pot of unsalted water to the boil. Add the beans, reduce to a simmer, cover and cook for 80 minutes or until tender.

Meanwhile deseed and break up the ñoras peppers. Place in a small bowl, cover with hot water and leave to soften for 1 hour.

Heat EVO in a heavy pot over a medium heat. Add chorizo and onion, cook until lightly coloured and translucent. Drain the ñoras peppers (reserve the water) and chop peppers finely. Add peppers to chorizo and onion mixture along with the paprika. Once the onion has cooked, deglaze the pan with the merlot vinegar and cook out for 2 minutes. Add the reserved water from the peppers, followed by the passata and stir. Drain the cooked beans and stir into the mixture.

Once the beans have heated through, season with salt and pepper to taste. Finish with parsley and enjoy!

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