Spanish-style baked beans with smoked paprika and chorizo sausage

Spanish-style baked beans with smoked paprika and chorizo sausage

By
From
Botanical
Serves
4
Photographer
William Meppem

There are many wonderful beans in the world, each country having its personal favourite: the French love their tarbais beans, a type of haricot which is only used for cassoulet; Italians love their borlotti and cannellini; Greeks their lima beans; Spanish their judion; and Mexicans their black beans. You get the picture – beans are an important food staple all around the world. They are also extremely versatile. This smoky braise is great for breakfast or lunch and is always handy to have in the refrigerator as it can be served with many meat and poultry dishes.

Ingredients

Quantity Ingredient
190g dried red kidney beans, soaked overnight
190g dried cannellini beans, soaked overnight
1 litre water
or Chicken stock
1 small bunch sage
salt and freshly ground black pepper
200g bacon, diced
500ml Smoky tomato sauce
75ml olive oil
75g whole almonds
200g mature chorizo sausage, thinly sliced
1 bunch basil, coarsley shredded
50g Fried breadcrumbs with parsley
4 slices rustic bread

Method

  1. Drain the soaked beans and put into separate saucepans. Cover with water or chicken stock and add some sage sprigs to each pan. Bring to a simmer over a low heat and cook until just tender, for about 1 hour.
  2. Remove from the heat and season (if salt is added earlier it will toughen the beans). Allow beans to cool in the cooking liquid.
  3. Preheat oven to 180°C.
  4. When cool, drain the beans, combine them with the bacon in a saucepan and cover with the tomato sauce. Bring back to a simmer over a low heat for 10 minutes, then transfer to an ovenproof dish, cover with a lid and bake in the oven for 40 minutes to a rich stew.
  5. Heat the olive oil in a frying pan over a low heat, and add the almonds and lightly fry until golden and crisp. Add the chorizo, season and fry until the sausage is crisp on both sides. Drain the chorizo and almonds.
  6. While the dish is still in the oven, scatter the beans with the chorizo and almonds and continue cooking for about 1 minute. Remove the dish from the oven and sprinkle with the basil and fried breadcrumbs with parsley. Serve on hot buttered toast.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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