Slow Cooked Chorizo Baked Beans

Serves 6

INGREDIENTS:

Olive oil

150g shallots, peeled and finely chopped

3 garlic cloves, crushed

300g chorizo, sliced

400g canned cherry tomatoes

2 tbsp tomato purée

1 tsp cinnamon

1 tbsp soft dark brown sugar

150ml red wine vinegar

450ml hot vegetable stock

400g canned haricot beans, drained and rinsed

sea salt and freshly ground black pepper

METHOD:

1. Place a large casserole dish over a medium heat and add 1 tbsp olive oil. Once the olive oil is warm add the shallots and garlic. Stir, reduce the heat, cover and cook for 3-4 minutes. Then remove the lid and add the chorizo, turn the heat back up to medium, stir and cook for 5 minutes.

2. Stir in the canned chopped tomatoes, tomato purée, cinnamon, brown sugar, vinegar and hot vegetable stock. Season with sea salt and freshly ground black pepper and bring to the boil.

3. Tip in the canned haricot beans, reduce the heat to very low and leave to simmer, uncovered, for one hour or until the sauce is thick. Add a bit of water if it gets too dry.

---