Paprika & Chorizo Baked Beans

Homemade baked beans have slowly become a staple in our house. My fiancé who had never entertained the idea of a bean working its way onto his breakfast plate (or any other plate for that matter) before he met me, is now a baked bean fiend! A true testament to how good these really are. 

Whilst its oh so tempting to reach for a trusty can of baked beans to liven up a cooked breakfast or act as a simple meal when you just cant be bothered to cook. I hand on heart promise that making them yourself is 100 times better than a tin will ever be. Plus there are the added health benefits. We all know that tinned beans are laden with more salt and sugar than we should be eating. Make them yourself and you'll see exactly what goes into them!

This particular recipe has a great depth of flavour thanks to the paprika and chorizo, it gives a whole new dimension to the simple baked bean. I tend to enjoy this combination later on in the day for my lunch or dinner. Of course I'm not here to dictate what you have to eat and when. I once ate an entire blackberry & apple crumble for my breakfast. I'm in no place to judge. If you wake up one morning craving this for your brekkie....please, be my guest! 

1.5 tins chopped tomatoes

1 tin red kidney beans

1 tin cannellini beans

Chorizo (qty depends on how meaty you want it)

1 onion

1 garlic glove

1 red chilli

1 tsp wholegrain mustard

1 tsp english mustard

2 tbsp worcestershire sauce 

2 tbsp paprika

Salt

Pepper

Olive oil 

Begin by slowly browning the onions in a little olive oil, after a few minuets add the chopped garlic, paprika, chilli and chorizo. After about 5 minuets add the tinned tomatoes along with both the mustard's and worcestershire sauce. Stir this all in and leave on a low heat for about 1 hour. You want the sauce to reduce and thicken. Once you're happy with the consistency of the sauce add in your beans and stir through. The beans should only take 5 minuets to cook through. Please ensure they are piping hot before serving. Its also important to note that some beans will need soaking overnight. Check which type you have before you begin the recipe. I tend to use the ones prepackaged in water to eliminate the need to soak them overnight.
Season with salt and pepper to taste. 

I enjoy eating these with nothing more than a slice of good quality bread and a sprinkling of cheese....because lets face it, what meal isn't enhanced with a bit of cheese!