Baked Beans With Chorizo & Wine

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  • 175 g dried black-eyed beans soaked in water for 6 hours or overnight
  • 2 tablespoons smen or ghee
  • 1 onion coarsely chopped
  • 3 garlic cloves finely chopped
  • 2 chillies deseeded and finely chopped
  • 1 teaspoon cumin seeds
  • teaspoons coriander seeds
  • 700 g small Spanish chorizo sliced
  • 3 bay leaves
  • 1 x 400 g can chopped tomatoes drained of juice
  • 150 ml white wine
  • bunch fresh flat leaf parsley roughly chopped
  • sea salt and black pepper


  • Drain and rinse the black-eyed beans.
  • Place them in a large saucepan filled with water.
  • Bring to the boil, then reduce the heat, cover and cook gently for about 25 minutes until tender.
  • Drain and refresh the beans under cold running water and pick out any loose skins.
  • Melt the smen, or ghee in the base of a tagine over a medium heat, stir in the onion, garlic, chillies and spices and cook for 3 minutes to let the flavours mingle.
  • Add the chorizo, stir to coat well and cook for a further 3 minutes, then add the drained black-eyed beans, bay leaves and tomatoes.
  • Pour in the wine, cover and place in a preheated oven, 180°C , Gas Mark 4, for 25–30 minutes.
  • Season to taste with salt and pepper, then stir in most of the parsley.
  • Garnish with the remaining parsley and serve with chunks of crusty bread, if liked.

Notes / Tips / Wine Advice:

For borlotti beans with peppers and wine, replace the black-eyed beans with 225 g dried borlotti beans. Soak the borlotti beans in water for 6 hours, then rinse and drain. Cook them in a large saucepan of boiling water for 30 minutes, then drain and refresh under cold running water. Then follow the recipe as for Baked beans with chorizo & wine, also replacing the chorizo with 2 red, yellow or orange peppers, cored, deseeded and diced
Course Beef / Meat / Pork
Cuisine Arabic / Moroccan