Baked Beans with Chorizo

9:00 pm on 24 July 2004

(Serves 6)


  • ¾ C white haricot beans
  • 2½ C water
  • 600 gms (5-6) tomatoes skinned, cored, seeded and chopped
  • 1 lge clove garlic, finely chopped
  • ¼ red chilli, finely chopped
  • 75 gms pancetta, cut into 1 cm dices
  • 100 gms (1½-2) chorizo, thinly sliced
  • 2 tbsp tomato paste
  • 160 ml beef stock
  • 2 tsp treacle
  • 1 tbsp olive oil
  • 4 fresh sage leaves
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper


In a large bowl, soak the beans overnight in two cups of water.

Preheat the oven to 170ºC.

Drain the beans, discarding the water, and place in a small casserole dish with a tight-fitting lid. Add the remaining ingredients and stir well to combine. Cover with the lid and place in the preheated oven. Cook for 2¼-2½ hours until the beans are cooked and the sauce is thick. Stir after each 30 minutes.

NB : If you are cooking the beans the day before you intend to serve them, cook for 1¾ hours and finish the cooking the following day when reheating. Reheat at 170ºC for 1¼ hours until the beans are cooked and the sauce is hot and thick.

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