The absolute best thing about winter for me is the time I have to experiment. Whether its trying new crafts, decorating or cooking up untried recipes, I can't get enough of it. Recently I've really been in to brunch, it always includes the foods I desire the most, especially on a cold Sunday... the fire lit, a movie ready to start and still in my cozy pyjamas, always so satisfyingly delicious.
Last weekend I decided to make Homemade Chorizo Baked Beans, it's something I've always fancied trying, but as a lover of the traditional Heinz beans I wasn't sure if they would compete... how wrong I was!!! They were delicious, something completely different to the usual and so tasty, it will become a regular in my breakfast/ lunch/ dinner repertoire, any time I can incorporate it, I now will! Plus it freezes well so cook up a large batch and pack it away for those days where you can't quite be bothered!
Chorizo Baked Beans
(Serves 4-6)
400g cannellini beans (drained weight)
3tbsp olive oil
1 large red onion diced
200g chorizo cubed
2tsp smoked paprika
2 garlic cloves finely chopped
400g can chopped tomatoes
2tbsp dark muscovado sugar
3tbsp cider vinegar
1. Heat up the olive oil in a saucepan, add the chopped red onion and chorizo and cook until onions soft.
2. Add the smoked paprika and garlic and cook for a minute.
3. Add the chopped tomatoes, sugar, vinegar and stir in the drained beans, bring to the boil.
4. Season with salt and pepper to taste.
5. Reduce heat to a simmer and cook for 1 1/2 to 2 hours.
Perfect with a free range poached egg for a super tasty Sunday brunch!
