Chorizo baked beans

Chorizo Baked Beans

This is the ultimate “Brinner.” Brinner is a cross between brunch and dinner and was penned by my sous chef Hannah – brinner’s biggest fan! The dish uses mostly store cupboard ingredients and those bits of cheese leftover from your Friday night cheeseboard. It can also be frozen for work lunches and makes a stunning Sunday morning hangover cure!

1 tbsp Odysea Extra Virgin Olive Oil
1 Small Onion (finely chopped)
2 large Cloves of Garlic (thinly sliced)
200ml Chicken or Vegetable Stock (made with 1/2 stock cube)
2 jars Prunotto Arrabbiata Sauce
20g Fresh Thyme
1/2 tsp Worcestershire Sauce
1/2 tsp Fallot Dijon Mustard
50g Crawfords Raw Butter
1 tbsp Apple Syrup
2 x 400g Tins of Butter Beans (drained)
200g St. Tola Goats Cheese
4 Gubeen Cooking Chorizo Sausages
1 Free-Range Egg
Toasted Sourdough to serve
Sea salt and black pepper to taste

Chop the chorizo into little chunks and combine with your diced onion and sliced garlic. Heat the olive oil in a pan over a medium heat and fry the onion, garlic and chorizo until golden brown.

Reduce the heat before adding the butter and thyme. Stir and add the chicken or veg stock, the arrabbiata sauce, Worcestershire sauce, mustard, apple syrup and butter beans. Give everything a good stir and gently simmer until it resembles a jammy-bean like consistency.

When the beans are almost ready, fry the egg to your liking.

Check the beans for seasoning and serve on an elegantly buttered slice of toasted sourdough. Sprinkle generously with St Tola goats cheese and finish with the fried egg. Tuck in quickly, before someone else does!