Homemade Baked Beans with Chorizo:: Gluten Free Recipe
Last weekend I did three things I've never done before. The first was that I bought dried beans (I'm usually a canned bean kinda gal - so much less effort). The secound was
I made baked beans from scratch
and last, but not least (Mum, if you're reading, please, don't pass out) I ate them!
Now, this may not be a big thing for all of you, my fabulous followers, but for lil ol' me, whom (even now) doesn't like fresh tomatoes and really only eats tomato in the form of a creamy napoli sauce or in
gluten free spaghetti bolognese
. Oh and occasionally as sundried tomato in a salad or frittata, however, fresh tomato, tomato sauce and certainly baked beans have in all my years ever bean consumed - until now and oh boy these
gluten free baked beans are deeeeelicious!
I just had to share the below photo montage of my honorary nephew and I, taken on my recent
a few weeks ago. I caught up with
and in turn my gorgeous honorary nephew, you see, I'd missed his first birthday and was rather devastated not to be there for it. We had a ball catching up, chatting, laughing, playing in the ball
pit
shell. So much so, that
I just had to have some photos with the little cutie
, this is a typical 'me' photo montage ie. cracking up in all photos! Big thanks to Cat (best friend, mother of the year, best gluten free friend baker, the list goes on...) who kept the afternoon free AND baked gluten free bread and
for us to enjoy together. Much love to you and your lil' man!
Homemade Gluten Free Baked Beans with Chorizo
Makes approximately 3cups
300g dried haricot or navy, borlotti or cannelini beans (or 2 x 400g tins mixed beans)
150g gluten free chorizo (I used
)
1tblspn olive oil
1 brown onion, chopped finely
2cloves garlic, minced
2tsp brown sugar
2tblspn tomato paste
400g tin diced tomatoes
salt and pepper
Place dried beans in a bowl and cover with cold water. Leave to soak for a day or so or overnight. Rinse and set aside.If using canned beans simply rinse under cold water and begin from the next step.
Chop chorizo into large chunks and place into a medium saucepan with beans, cover with water and bring to boil. Boil for approximately 30minutes. Drain and reserve one cup of the liquid and set aside. Remove the chorizo chunks with tongs and chop into small pieces, set aside with the beans.
Reheat your medium saucepan and heat the olive oil. Brown the chopped onion till soft, add the garlic and brown sugar. Stir on low until the sugar caramelises and the garlic and onions are smelling quite delicious. Add in the beans, chorizo, tomato paste, tomatoes and the reserved liquid. Simmer on low for 30-45minutes, or until beans are tender and sauce has reduced.
Add salt and pepper to taste. Serve warm with fried eggs on toast. Bacon, mushrooms and sautéed spinach optional.
Will keep in an airtight container in the fridge for one week.
