Spicy baked beans with red peppers, chorizo & feta

Name: Spicy baked beans with red peppers, chorizo & feta
Yield: Serves 4
Ingredients: 400 g dried mixed beans, such as haricot beans, butter beans and chickpeas, soaked overnight in 3 times their depth of water; 50 g feta cheese, crumbled; 500 ml boiling water; 50 g molasses or dark muscovado sugar 400 g can plum tomatoes; 1 tsp English mustard powder; 1 tsp smoked sweet paprika; buttered sourdough or granary toast, to serve; 2 tsp salt; 2 sprigs flat-leaf parsley, leaves picked and roughly chopped; ½ tsp dried chilli flakes; 200 g chunky chorizo, sliced; 4 tbsp cider vinegar; 2 red peppers, deseeded and thickly sliced; 2 red onions, thickly sliced; 50 g butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Our famous baked beans have been on the menu since the day we first opened our doors in Hampstead and they epitomize our playful approach to food. Beans have always been a guilty pleasure of ours, so we gave them an adult twist, balancing the sweetness with a sour tang and spiking them with chilli. In their latest makeover we top them with fried slices of Bath pig chorizo and salty feta, so we’re more in love with them now than ever. They’re always the first thing that

Ingredients

Breakfast
Brunch

Ingredients

Method