Baked beans with a twist
Submitted by Karen Stuckings
Chorizo baked beans
Baked beans with a twist
Serving: 2
Ingredients
- 2 chorizo chopped
- 1×400g can cannellini beans
- 1/2 large chopped red onion
- 1/4 teaspoon smokey paprika
- 1/4 cup tomato paste
- 1/2 cup water
- 1 tablespoon golden syrup
Instructions
- Fry chorizo in pan really well.
- Drain on paper towel pressing down with extra paper towel to remove as much oil as you can.
- Drain and rinse beans.
- Put everything in slow cooker.
- Mix well.
- Cook on low 5 hours.
Notes
- This is to our taste, adjust paprika and golden syrup to yours during cooking.
- This is a thick dish, you may like to thin out sauce with a little water to suit.
- Could use brown sugar instead of golden syrup if wish.
- I served on oven smashed potatoes and topped with sour cream and shallots but on toast for breakfast would be lovely, maybe with poached eggs.
- Cooked in 1.5L slow cooker.
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I note this is listed as dairy free however I feel people should be warned chorizo usually contains dairy…..
Could you use canned baked beans ?
You could but all the other ingredients is what turns those cannellini beans into the baked bean type result for you 🙂
I didn’t have sausage so used bacon
Plus I added bbq sauce
It’s so yummy