Chorizo Baked Beans

Chorizo Baked Beans

Recipe by Michael Weldon from Farm to Fork


  • 2 chorizo, diced
  • 1 large brown onion, diced
  • 2 garlic cloves, sliced
  • 2 celery sticks
  • 2 tablespoons smoked paprika
  • 1 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 5 thyme sprigs
  • 4 dry bay leaves
  • 1 cauliflower, cut into bite sized pieces
  • 1 broccoli, cut into bite sized pieces
  • 150g can broad beans, rinsed
  • 400g can chickpeas, rinsed
  • 400g can kidney beans, rinsed
  • 750g tomato passata
  • 1 bunch of parsley, chopped
  • Extra virgin olive oil
  • Sourdough, sliced and toasted to serve
  • Grated tasty cheese to serve


  1. In a large saucepan cook the chorizo in a drizzle of olive oil until it begins to stain the olive oil. Add the onion, garlic and celery, cook for a further minute. Add the herbs and spices, cook for one more minute.
  2. Add the cauliflower, broccoli and broad beans, cook for a few minutes until the vegetables begin to soften.
  3. Add the bean and passata with a pinch of salt, cook until the vegetables are tender and the bean warmed through. Stir through the parsley keeping a little aside to garnish with.
  4. Serve beans on toasted sourdough and scatter a little tasty cheese and parsley over.

For best results, we recommend using a RACO Luminescence saucepan.

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