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Smoky Haricot beans with chorizo in a tomato sauce

By August 12, 2016 , ,

This is something I cook when its just me at home, my other half has a fervent dislike of beans, so I get to have this all to myself, he doesn't know what he's missing out on! I like to call this "posh pork n' beans", due to the addition of wine and chorizo. 

Tomato and chorizo work well together and with the addition of wine and herbs it brings it to another level. I normally start this dish out on the hob and then finish it on the BBQ indirectly with some hickory chips to give it an extra smoky bite. Don't worry for those of you who don't fancy breaking out the BBQ you can cook the dish in the oven. I like to serve this as a side dish when I'm cooking but you can easily serve this as a main if you so wish. 

50ml white wine
50ml passata
½ medium red onion finely chopped
2 teaspoons adobe chilli paste
1 teaspoon dried oregano
200g haricot beans
50g chorizo chopped into small cubes
1 clove garlic finely chopped
1 teaspoon tomato puree
1 teaspoon lemon juice
salt and pepper to taste
10ml oil for frying

In a heavy bottomed pan add some oil and fry off the onions and garlic on a low heat until soft
Add the chorizo and turn the heat to medium, fry for 1-2 mins until it starts to release its oils
Lowering the heat, add the tomato puree and cook out for a further 1-2 mins
Next add the wine and turn the heat up high and cook for 1 minute
Add the beans, passata, oregano and adobe chilli paste and stir through
I then transfer this to the BBQ on indirect heat (150c) with hickory chips and cook for a further 20 minutes
If you don’t want to cook it on the BBQ, you can stir through a teaspoon of smoked paprika and cook it in the oven at 150c (fan), 160c (normal) for 20 mins
Season to taste and stir through the lemon juice

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