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Slow Cooker Baked Beans with Chorizo
Slow Cooker Baked Beans with Chorizo is a hearty dish of beans with spicy sausage and a rich tomato sauce. The smoked paprika chorizo sausage adds a wonderful flavour that is absorbed into the beans as they cook. It's perfect to serve with some crusty bread to mop up the sauce or as a side dish for barbeque or other grilled meats.
Equipment
- Slow Cooker
- Frying Pan optional
- weighing scales
- chopping board
- Sharp knife
- Measuring spoons
- measuring jug
Ingredients
- 175 g dried cannellini beans
- 1 tbsp vegetable oil
- 1 medium onion
- 100 g chorizo sausage cut into chunks
- 400 g can tomatoes
- 1 tbsp tomato puree
- 2 tsp black treacle or molasses
- 1 tsp mustard powder
- 400 ml chicken stock
Instructions
- Put the 175 g (1 cup) dried cannellini beans into bowl and cover with cold water. Leave the beans to soak for at least 8 hours or overnight.
- Peel and slice the medium onion. Remove the skin from the 100 g (¾ cup) chorizo and cut into chunks. Heat 1 tbsp of vegetable oil in the Slow Cooker sear and stew pan (or a frying pan) and fry for around 5 minutes until the onion is soft and the colour has been released from the chorizo.
- Add the soaked beans and stir through the onions and chorizo.
- Add the 400 g (14 oz) can of tomatoes and 1 tbsp of tomato puree to the pan.
- Add 2 tbsp treacle (molasses). Oil the spoon before using it to take out the treacle, this will make the treacle slip off much more easily.
- Finally add 400 ml (1⅔ cups) chicken stock and 1 tsp of mustard powder.
- Cook on LOW for 6 hours.
- Serve as a side dish with grilled meats or simply with crusty bread.
Nutrition
Calories: 161kcalCarbohydrates: 29gProtein: 10gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 211mgPotassium: 881mgFiber: 6gSugar: 7gVitamin A: 186IUVitamin C: 8mgCalcium: 112mgIron: 5mg