Spanish-style Garlic Baked Beans Recipe
by Jenny Linford
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Easy
My Spanish-inspired take on baked beans is a hearty, full-flavoured dish. Serve hot, warm or at room temperature with rustic bread to mop up the tasty sauce, and with a green salad on the side for contrast.
This recipe is taken from Garlic: more than 65 recipes celebrating garlic & wild garlic, Jenny Lindford, Ryland Peters & Small.
Ingredients for Spanish-style garlic baked beans Serves: 6
- 400g borlotti beans
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon freshly chopped rosemary leaves
- 2 cooking chorizo (200–300g), sliced
- 150g pancetta or bacon, diced
- 1 teaspoon sweet Spanish smoked paprika
- 400ml passata tomatoes
- salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley
- a lidded flameproof casserole dish
How to make Spanish-style garlic baked beans
- Soak the beans in plenty of cold water overnight. Drain, place in a large pan and cover generously with cold water. Bring to the boil, reduce the heat and simmer for 45–60 minutes, until the beans are tender. Drain and set aside, reserving the cooking water.
- Preheat the oven to 150°C Gas 2.
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Heat the olive oil in a flameproof casserole dish. Add the onion and celery and fry gently for 2 minutes, until softened. Add the garlic and rosemary, fry briefly until fragrant, then add the chorizo and pancetta. Fry, stirring often, for 3–5 minutes. Sprinkle over the paprika, and stir in the passata and 400 ml of the reserved
bean water (keep the remaining bean water to top up). Season with salt. Add the beans. - Bring to the boil, cover and transfer to the preheated oven to bake for 2 hours, checking now and then whether the beans are drying out during this stage and adding more bean water if necessary.
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Transfer the dish from the oven to the stovetop, uncover and simmer gently for 30 minutes, stirring now and then, to reduce and thicken the sauce. Taste and season with salt and pepper as required. Garnish with parsley and serve at once.
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About the author
Jenny Linford is a London-based food writer and a long-standing member of the Guild of Food Writers. She has written more than fifteen books, including The Missing Ingredient: The Curious Role of Time in Food and Flavor, which explores time as the "universal, invisible ingredient" in the food we grow, make, and cook.
