Baked Beans With Chorizo & Wine
Equipment
Ingredients
- 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
- 1½ 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
Instructions
- 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