Making your own baked beans gives you the freedom to pimp them however you like. My favourite way is chipotle spiced. Perfect with a jacket potato, topped with cheese, guacamole and sour cream, with a side of fresh, crunchy, zingy slaw. Equally good on toast!
|Equipment to have ready
|1/2 tbsp olive oil
|1/2 red onion, finely chopped
|1 clove garlic, finely chopped
|Medium sized saucepan
|2 rashers streaky bacon, chopped into small pieces
|Measuring spoons or spoons
|10cm piece of chorizo, halved lengthways and cut into small pieces
|1 heaped tsp ground cumin
|1 heaped tsp ground coriander
|1/2 tsp ground cinnamon
|1 tsp paprika
|1/2 tsp hot smoked paprika
|1 chipotle en adobo, finely chopped or 1/2 tbsp chipotle paste
|2 tbsp tomato puree
|400g tin haricot beans, drained and rinsed
|Chicken stock (I used 1 tbsp concentrated chicken stock, you could use a stock cube)
|2/3 can water
|Salt and pepper
- Warm the pan on a medium heat, add the oil and sweat onions until soft and translucent.
- Add the garlic and cook over a low heat until the raw smell of garlic has gone.
- Turn up heat to first cook the bacon, then the chorizo. You’re just looking to get a good colour on the bacon and to release the oils in the chorizo.
- Add the dry spices and stir for a few minutes before adding the salt, pepper, chipotle and tomato puree. Cook for another minute or so.
- Stir the beans into the mixture to coat well before adding the chicken stock and water.
- Bring to the boil and simmer for around 10 mins until the liquid has reduced to a thicker sauce.