Simply Recipes suggests stirring chopped Spanish chorizo into baked beans while they heat, rather than reaching for extra seasoning or another splash of sauce. The cured sausage brings a smoky, savoury flavour that cuts through the beans' sweetness and adds a little more texture.
A simple addition
The trick came about after experimenting with ingredients traditionally paired with baked beans. While recipes have long used bacon, salt pork and other pork cuts, Spanish chorizo offers a similarly rich flavour from an ingredient that keeps well in the fridge.
How to cook it
Remove the outer skin from the chorizo and cut it into small pieces. Add the bits to a dry frying pan over medium heat and cook for around five minutes, until the sausage begins to brown and releases some of its natural oils.
Tip a tin of baked beans straight into the pan. Leave everything to simmer gently for roughly 10 minutes, giving the smoky flavour time to work through the sauce.
Spanish vs Mexican chorizo
It is important to use Spanish chorizo rather than the raw Mexican version, as the two are very different products. Spanish chorizo is cured, flavoured with paprika and often lightly smoked, making it ready to slice and cook straight away.
How much to use
Simply Recipes recommends about 115g of chorizo with a large tin of baked beans, though you can use less for a subtle flavour. Those who like heat can opt for a spicy version.
Serving ideas
The simple swap turns an everyday tin of beans into something that tastes much closer to homemade. It works well at summer barbecues, alongside grilled meats, or spooned over a jacket potato.
