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Homemade Baked Beans with Chorizo

April 2, 2015 by Emma

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Not much makes me happier than a pot of something delicious bubbling away on my stove (or better yet atop our fire throughout Winter), filling our little cosy farmhouse with scrumptious smells and then filling our bellies with warm comforting food. To me, baked beans mean that comfort food. And I am NOT talking about the variety that comes out of a can. Gag. Puh-lease! Don’t eat that crap. It pains me how much my husband enjoys tinned spaghetti. Sigh. So, in some sort of counter attack, this week my mind turned to making some baked beans of the homemade variety. It just so happened that I visited the girls at Stella’s Pantry recently (you can see their beautiful store featured here) who hooked me up with the business in chorizo. Husband dearest is a big chorizo fan (only the mild variety though, pffft) so I snagged two sausages, so to speak. In my opinion there’s no point beating about the bush with inferior chorizo, you can’t go past a good quality sausage from a great deli like Stella’s Pantry offers. Speaking of shopping local, our friends Stuart and Sandra are dabbling in some farm gate trading from their property here in Thorpy, selling their produce direct to the people. Locals, you can like their Facebook page here. It just so happens that Sandi dropped over some yummy shallots this week along with the onions and purple potatoes I bought, perfect for me to add to my baked beans recipe…

Homemade Baked Beans | She Sows Seeds

Homemade Baked Beans with Chorizo

Ingredients
400g dried cannellini beans

2 chorizo sausages, diced
4 shallots, finely diced
4 cloves garlic, crushed
3 tablespoons tomato paste

2 tablespoons chilli sambal (store bought or you can make your own, or I find great ones at local farmers markets. Can also substitute for any chilli/tomato/plum chutney or relish, whatever you like or have on hand.)
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 teaspoons golden syrup
1 beef stock cube
1 cup water

Method
Soak the dried beans overnight in enough water to cover them.

In a heavy based ovenproof dish fry off the shallots, garlic and chorizo until shallots are translucent. I like to dice the chorizo rather than slice, so it’s roughly the same size as your beans. Throw your softened beans in and stir through, turn down to medium heat.

Add the tomato paste, chilli sambal, Worcestershire sauce, paprika and golden syrup. Stir through to combine and cook on medium heat for a few minutes. Crush your stock cube over the mix, add water and stir. If you have a good quality beef stock ready in the freezer that would be great, unfortunately I didn’t today. Reduce heat to very low, cover and simmer gently for about an hour. This is when the flavour really infuses into those beans and your sauce will thicken to all sorts of deliciousness. It should go darker and thicken right up. You can add more water if needed if it is all absorbed, I like my sauce quick thick.

Serve with crusty sour dough, like I got from our local baker Jon this morning. Loads of butter too. Gobble these beans up for breakfast, lunch and lazy (but deliciously hearty!) dinner.

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I have made baked beans various different ways before (using a ham hock instead of chorizo, in the slow cooker for hours and hours, with tabasco for extra kick) but this variation is a general crowd pleaser, especially for the chorizo loving husband. The golden syrup gives it a lovely sweetness balanced with the Worchestershire (I am quite the Worchestershire fan so you might not want quite this much in your baked beans).

Now please don’t tell me you eat baked beans out of a can. Say no, people! Just no. All those numbers and preservatives – jeepers.
Bought anything delicious at a local store or farm gate recently?
Or better yet had it delivered to your door like my shallots? Sandi, I still owe you ten bucks!

Filed Under: Food Tagged With: baked beans, cannellini beans, chilli sambal, chorizo, comfort food, golden syrup, paprika, shallots, shop local, tomato paste, Worcestershire sauce

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Reader Interactions

Comments

  1. Bec says

    April 6, 2015 at 9:47 am

    They look amazing!!! Lovely x

  2. Amy Hopkins says

    April 6, 2015 at 9:33 am

    Yuuuhhhmmmm. I live real baked beans but have never added chorizo. I can’t wait until the weather is a bit cooler and I can go back to these comfort food staples.

  3. Nova Morgan says

    April 6, 2015 at 8:26 am

    this will work marvelously on my wood stove top. I have been wanting to make real beans forever so this winter I will take the time. thnx

  4. Sus says

    April 3, 2015 at 7:49 am

    Emma these look delicious! I made a different recipe the other day but they weren’t quite right so I look forward to trying yours. I just wondered if I used tinned cannelini beans would it still be 400 gm? Thanks!

    • Emma says

      April 7, 2015 at 9:59 am

      Yes I’ve done the same with canned beans, still 400grams 🙂

      • Sus says

        April 7, 2015 at 3:59 pm

        Thanks Emma!

  5. Shari says

    April 2, 2015 at 1:51 pm

    Looks delicious – I blog earlier about a baked beans recipe but seemed to cop some flack about them not being ‘baked’. Glad to see you followed the same technique.

  6. Amy says

    April 2, 2015 at 12:30 pm

    Yum! I just made baked beans with sausages last night for dinner, however, I think I will try your recipe next time 🙂 Thanks!

  7. Kate says

    April 2, 2015 at 9:26 am

    This looks delicious! May have to give this a shot over the weekend! Perfect for gloomy mornings like today!

  8. kathy says

    April 2, 2015 at 9:18 am

    I just made a batch of baked beans yesterday for my family…we don’t buy cans anymore once I made this recipe. Your photos are much prettier but oh the baked beans are amazing
    http://oursimpleandmeaningfullife.blogspot.com.au/2014/01/home-made-baked-beans.html

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Hello, I’m Emma

I am a farmer's wife, green thumb, baker of scones, grower of chubby babies and giant pumpkins.

She Sows Seeds celebrates rural living and our simple country life in a little old farmhouse in Gippsland, Australia. Read More…

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