Recipe: Chorizo Baked Beans
CHorizo BAKED BEANS
A twist on a British classic.
Serves 4
Chorizo baked beans
Ingredients
150g Wild Venison Chorizo
2 cloves garlic, finely grated
3 sage leaves, chopped
1 tsp rapeseed oil
400g cannallini beans
400g black eyes beans
400g tinned tomatoes
1 pinch black pepper
1 tsp Worcestershire sauce
Bread and butter to serve alongside
Method
STEP 1
Slice the Wild Venison Chorizo and fry off, in the rapeseed oil. in a skillet over a medium heat.
STEP 2
Once beginning to crisp add the garlic and sage and cook for 1 minute or so until the garlic is soft, then add the Worcestershire sauce. Cook until the sauce is absorbed into the dry ingredients and then add the beans and tomatoes.
STEP 3
Once combined simmer for 5 minutes before taking a cup full of the mixture and blending this in a food processor. This is the trick to getting a thick homogenous consistency that baked beans are well known for.
STEP 4
Pour the blended mixture back in to the pan and mix well. Simmer for a further 10 minutes or until everything is soft and tender.
STEP 5
Spoon over toast and enjoy.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
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About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.