Spicy, Chorizo Baked Beans with Eggs

I attended a fabulous wedding last weekend for friends of mine Simon and Lynda. The reception was gorgeous, the company was great and the drinks came in thick and fast โ€“ perhaps a little too fast ๐Ÿ™‚

After a night of unrestrained dancing and a few too many Sauvignon-Blancs, I woke feeling less than rosy. In the morning, following a few minutes of dazed consideration โ€“ I knew exactly what was in order โ€“ Spicy baked beans with chorizo and egg. This recipe is based on one I read in Karen Martini’s book โ€œWhere The Heart Isโ€.

If you should ever find yourself in a similar situation on a Sunday morning, I heartily recommend it. The great thing is it can be made with pantry staples and the chorizo that keeps pretty well in the fridge. Occasionally I make the beans the night before, or freeze batches, so I can simply warm it up, break an egg into it, then bake. Crisis averted!

Serves approx 6

  • High-quality spicy chorizo, diced (The kind that will render oodles of sunny paprika oil)

  • x1 largish Onion

  • x2 Garlic cloves

  • x1 liberal sprinkling of Paprika

  • x4 tbs Sweet Sherry

  • 500g Cannalini Beans

  • 500g Canned Chopped Tomato

  • x1 tbs Brown sugar

  • x1 tbs Red Vinegar

  • A good lug of olive oil (optional)

  • x1 egg for each serving

Turn on the oven to 170 degrees.

Saute the onions and chorizo in a casserole dish on the stove until the sausage has rendered its fats and the onion is glassy and caramelised slightly. Add the garlic and paprika and stir till fragrant.

De-glaze the pan with the sherry โ€“ taking care to scrape up any brown bits at the bottom of the pot. Add the beans, tomato and brown sugar. Bring to a simmer and then pop in the oven with the lid off slightly. Bake for about 2 hours or until the beans are softened and the sauce has thickened. Add the vinegar, as well as a slick of the olive oil if you like. The vinegar cuts through the richness of the chorizo and brown sugar, and the olive oil makes the sauce glossier and a little thinner if it needs it.

Spoon out the bean mixture and into ramekins, create a small dint in the mixture and then crack an egg into it. Season if you wish to, then bake in an oven until the egg sets. Eggs can get a bit rubbery when baked in the oven, so keep an eye on it when it gets close to being set.

Make yourself some buttered toast, a big honkin’ coffee and enjoy!

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