My Spanish Baked Chorizo & Beans is a take of a tasty dish I had in Spain. A rich tomato sauce with creamy beans and spiced chorizo perfect as a starter or for lunch.
I had a very similar dish to this on a recent holiday to Fuerteventura. My parents have a villa out there so it is a lovely place to go to get some sun and sample the local food (and drink). Whenever we go there, we always try to visit one particular restaurant that cooks steak perfectly and has the most amazing garlic sauce I have eaten.
On our last visit, Dad and I had a baked chorizo and bean dish for our starter. I am a bit unsure of beans which I know sounds silly, but beans and pulses aren’t really my thing; although I am getting better. But any dish with chorizo in was worth a try in my opinion. This dish was so tasty I knew I wanted to try and recreate it when I got home, beans and all!
I took the flavours I remembered tasting and created my Spanish Baked Chorizo & Beans. I bought the chorizo and smoked paprika out there, but you can obviously get delicious Spanish ingredients over here. You can also choose whether to use standard or spicier chorizo. Personally I always buy the spicier chorizo but feel free to whichever suits your taste. The original recipe had large diced onion in it, but if you follow my blog frequently you’ll know I’m not a fan, but please add this if you like it.
As well as bringing chorizo and spices back with me, I also brought back more of these cute clay pots. They are sold all over Spain and are inexpensive. You don’t have to look like a crazy person with your suitcase filled with anything other than clothes though as I am sure you can buy these back home if you have a look around.
This Spanish Baked Chorizo & Beans is so simple to make. I believe that anyone could make this no matter their cooking ability. It is as easy as chopping some ingredients, stirring them together in a bowl and then pouring them into an oven dish. What makes it even better is that it looks like was more effort than this!
I served this dish how I had it in Fuerteventura which was with toasted garlic bread. I made this by toasting slices of baguette before adding a mix of butter, garlic and chopped parsley. We then dipped this into the delicious baked chorizo. It is great as a starter or as a lunch dish.
2 x 400g tins chopped tomatoes
1 x 400g tin of butter beans, drained
¼ tsp smoked paprika
2 garlic cloves, minced
1 tbsp tomato puree
1 tsp sea salt
¼ tsp black pepper
½ tsp mixed herbs
260g chorizo ring, de-skinned and sliced
1 onion, large diced (optional)
- Preheat the oven to 170ºC (fan assisted, 190ºC non fan)
- Remove the skin from the chorizo and slice it into roughly 0.5cm thick and add to a large bowl with the rest of the ingredients
- Mix all of the ingredients together and then either pour into one large oven proof dish or four individual dishes
- Bake in the oven for 30 minutes and serve with some toasted baguette