Recipe: Baked beans with chorizo crumbs
You'll never go back to bog-standard baked beans after trying this glammed up version.
BAKED BEANS WITH CHORIZO CRUMBS
Preparation 20 minutes
Cooking 1½ hours
4 tablespoons olive oil
1 large red onion, finely chopped
4 cloves garlic, minced
5 sundried tomatoes, finely sliced (I used Ceres, which are dry, but tomatoes in oil, drained, are fine too)
1 red capsicum, deseeded, roughly chopped
3 x 400g cans beans, rinsed (I used a mix of cannellini, black beans and red kidney beans)
2 x 400g cans chopped tomatoes
¼ cup apple cider vinegar
¼ cup maple syrup
1 teaspoon ground cinnamon
½ teaspoon smoked paprika
50g sourdough bread
fresh coriander and lime juice to serve
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 Ceres 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 2 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.