More ‘Bilbao’ than Boston Baked Beans!

Uncategorized | January 30, 2012 | By


I seem to have established a bit of a reputation for comfort food. Until I started blogging I don’t think I realised just how much I like warming stews and casseroles, bakes, crumbles and pies.  Not wanting to disappoint my followers, here is another one!  It started out as Boston Baked Beans but as I had no belly pork as per the recipe, I subsituted the spicy chorizo sausage which was in my fridge, so the dish moved continent and ended up in sunny Spain.

I’m entering this for Slow Sunday on Karen’s blog ‘Lavender and Lovage’

Bilbao Baked Beans with roasted roots

350g dried cannellini beans, soaked overnight and drained
1 tbsp sunflower oil
1 large onion, peeled and sliced
4 sticks celery, sliced
200g chorizo sausage, cut into chunks OR 200g Quorn Meatballs
1 x 200g can tomatoes
2 tbsp tomato puree
1 tbsp molasses or  black treacle
1 tsp mustard powder
600ml chicken stock
Roasted Roots
4 parsnips, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1 small swede, peeled and cut into chunks
2 tbsp ‘Do me a Flavour’  Roast Parsnip Seasoning (optional)
2 tbsp sunflower oil
1. Bring the beans to the boil in a pan of fresh unsalted water.  Cook them for an hour until tender but not mushy.
2. Put 2 tbsp sunflower oil in a roasting tin add the chopped veg and the seasoning, if using.  Mix together and roast in the oven at 200C for 40 – 50 minutes.  The swede I had was using wasn’t cooking very well, so after about 30 minutes, I covered the tin with foil and cooked it for about 20 more minutes, then uncovered to finish it off for 5 minutes.
3. While the roots are roasting, make the bean dish, put 1 tbsp of sunflower oil in a pan and add the onion and celery, cook gently until starting to soften then add the chorizo chunks, or quorn meatballs (you might want to add half a teaspoon of smoked paprika if you are using the quorn) and stir around until the onion and celery start to take on the colour of the chorizo.
4. Add the beans, the tomatoes, tomato puree, molasses or treacle, mustard and stock.
5. Cover the casserole and cook in a preheated oven (160C) for 1hr 30 minutes.  Add the roasted root vegetables to the casserole and cook for another 30 minutes.
This dish is quite a long way from either Boston or Bilbao but was inspired by both, and also by what I needed to use up from the fridge!
Like this content? Sign up for free updates.

16
Leave a Reply

avatar

16 Comment threads
0 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
0 Comment authors
CakebouleJaniceJacquelineFrancescaBaking Addict Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Dom at Belleau Kitchen
Guest

don't ever apologise for cooking wonderful food… this stuff is my absolute favourite kind of food, what an excellent and delicious stew… love what chorizo does to any stew… those flavours must be incredible… mouth watering!

LDH
Guest

I wish your dish ended up in my neck of the woods as it does look so delicious and comforting! šŸ™‚

Chele
Guest
Chele

Hubby will love this one Boston style or not lol

Helen @ Fuss Free Flavours
Guest

How delicious. I am always looking for great ideas to use up the swede glut. I usually leave them at the fruit & veg co-op each week as i am SO fed up of them!

(the word verification is Sweda!)

All That I'm Eating
Guest

Brilliant food. Definitely Sunday comfort food, can't imagine anything better, especially with the chorizo.

thelittleloaf
Guest

This looks like the perfect winter warmer – could happily tuck into a bowl now and it's breakfast time!

Laura@howtocookgoodfood
Guest

What a perfect dish for now. I think the chorizo works so well and the photos go to prove it! Great post šŸ™‚

Hannah
Guest

There is nothing better than comfort foods – I'm just the same!

Your stew looks fab and I hadn't seen the seasoning before.

Karen S Booth
Guest

THAT, Janice, that looks FABULOUS! As soon as I post the Slow Sunday page next Sunday, I will let you know and you can add this! You can then add ANYTHING comforting on that oage throughout the month! LOVELY dish and JUST my kind of food!
THANKS!
Karen

Corina
Guest

I love comfort food too – especially at this time of year. This looks delicious. I love the combination of chorizo and beans.

Jill Colonna
Guest

Janice, I love this – perfect for this freezing weather just now! Can smell it bubbling away and with the spicy chorizo? Fabulous – also love the molasses. The family will lap this one up!

Baking Addict
Guest

Love your 'Bilbao' version of boston baked beans šŸ™‚ Winter is definitely the time for comfort food so keep those recipes coming!

Francesca
Guest

Looks yum. I think I might make that for lunch today. Just the thing, with snow on the way!

Jacqueline
Guest

I'll have to try a veggie version of these Janice. Didn't know they were called Bilbao.

Janice
Guest

Jac – I made that bit up! šŸ˜‰

Cakeboule
Guest

That does look good – might have to try that in my slow cooker I think. Got to prepare ahead!

+1
Share
Tweet
Pin
Flip
Yum