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Chorizo Baked Beans with Spinach & Eggs

Chorizo Baked Beans with Spinach & Eggs

Chorizo Baked Beans with Spinach & Eggs

Serves 6 

500g Sabarot white coco beans
3-4 La Chinata Ñoras peppers
2 Tbsp extra virgin olive oil (EVO)
200g Alejandro natural chorizo collar , skinned and chopped
2 onions, finely chopped
2 tsp La Chinata sweet smoked paprika
1 690g jar Sabato tomato passata
100ml Forum Merlot vinegar
½ bag Hunt Farm baby spinach
6 free range eggs
Sea salt and freshly ground black pepper
 

Soak the beans in a bowl with cold water (at room temperature) for 12-16 hours or overnight. Drain and rinse the beans. 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 break up and deseed the ñoras peppers. Place the peppers in a small bowl, cover with hot water and leave to soften for 1 hour. Drain and chop the peppers, reserving the soaking liquid, and finely chop the peppers.

Preheat the oven to 180°C.

Heat EVO in a heavy pot over a medium heat. Add chorizo and onion, cook until lightly coloured and translucent. Add the peppers and paprika. Deglaze the pan with the merlot vinegar and cook out for 2 minutes. Add the reserved pepper liquid, 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. Stir through spinach.

Place mixture in ovenproof dish and make 6 indentations for the eggs.  Carefully crack eggs into indentations.  Season and bake in oven for 15 minutes or until set to your preference.

Serve with crusty bread.

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