Homemade Chorizo and Bacon Beans
These smokey and sweet baked beans are the ultimate brunch meal; packed with flavour and perfect alongside your weekend coffee.
Prep Time: 20 Minutes Cook Time: 60 Minutes Serves: 4-6
Natural avocado cooking oil (we love Olivado)
10 rashers streaky bacon, thinly sliced (we love Hellers)
4 chorizo sausages, cut into 1cm rounds (we love Hellers)
1 brown onion, diced
2 garlic cloves, peeled and diced
1 tin red kidney beans, drained (we love Delmaine)
1 tin butter beans, drained (we love Delmaine)
1/2 cup tomato sauce (we love Gregg’s)
1 cup tomato passata (we love Delmaine)
1/3 cup maple syrup
1/4 cup cider vinegar
1 tbsp wholegrain mustard
1 tbsp soy sauce (we love Kikkoman)
Pinch of cayenne pepper
- Place a casserole dish over a medium heat with a generous drizzle of oil. Once heated, add the bacon and chorizo and cook for a few minutes or until golden and crisp.
- Add in the onion and garlic and cook until they are soft for 3-5 minutes, then stir in the remaining ingredients. Place a lid on the dish, and reduce to a low simmer. Cook for 1 hour or until thickened. Stir through the bacon and chorizo, then season to taste.
- Serve alongside your favourite bread or with poached eggs.
NOTE: this recipe would also be suitable in a slow cooker.