Smoky Bourbon & Chorizo Baked Beans
Words, Images & Recipe by Sam Hillman
Baked beans; so often synonymous with the British. However, this very Brooklyn-esque take (maple! bourbon!) on the classic breakfast staple is served best with the smokiest barbecue sauce you can get your hands on, avocado toast and a runny egg.
1 400g can of red kidney beans, or canellini beans, drained
1 clove of garlic, crushed
1 large chorizo, diced
1 cup of free range chicken stock
1 1/2 cups of crushed tomatoes
1/2 cup of bbq sauce (Not the Masterfoods variety. One of those badass American hickory smoked ones that you get in fancy grocers. Worth it.)
1/4 cup of tomato paste
1 tsp of grainy mustard
1 tablespoon of smoked paprika
2 tablespoons of maple syrup
2 tablespoons of bourbon
Sea salt, cracked black pepper
- Heat a little olive oil in the pan, and lightly fry the chorizo until crispy. __Set aside.
- Add the onion, garlic and smoked paprika to the pan. Toss around a little until translucent. Probably about five minutes or so. Add the crushed tomatoes, tomato paste, mustard, chicken stock and bbq sauce. Allow to simmer for about ten minutes, until the liquid reduces slightly.
- Add the beans. Then add the maple syrup, bourbon and salt and pepper to taste. Play with the maple syrup / salt ratio until you nail it. Throw in the chorizo. Allow to simmer for a few minutes to let the flavours all mingle together and the sauce to thicken. Add a dribble of extra stock if you need it.
Serve over sourdough toast with plenty of smashed avocado, and a poached egg if your skills extend that far (mine do not.)