Baked Beans with Chorizo

(Serves 6)

Ingredients

• ¾ C white haricot beans
• 2½ C water
• 600 gms (5-6) tomatoes skinned, cored, seeded and chopped
• 1 lge clove garlic, finely chopped
• ¼ red chilli, finely chopped
• 75 gms pancetta, cut into 1 cm dices
• 100 gms (1½-2) chorizo, thinly sliced
• 2 tbsp tomato paste
• 160 ml beef stock
• 2 tsp treacle
• 1 tbsp olive oil
• 4 fresh sage leaves
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

Method

In a large bowl, soak the beans overnight in two cups of water.

Preheat the oven to 170ºC.

Drain the beans, discarding the water, and place in a small casserole dish with a tight-fitting lid. Add the remaining ingredients and stir well to combine. Cover with the lid and place in the preheated oven. Cook for 2¼-2½ hours until the beans are cooked and the sauce is thick. Stir after each 30 minutes.

NB : If you are cooking the beans the day before you intend to serve them, cook for 1¾ hours and finish the cooking the following day when reheating. Reheat at 170ºC for 1¼ hours until the beans are cooked and the sauce is hot and thick.