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 molasses or dark muscovado sugar 400 g can plum tomatoes; 1 tsp English mustard powder; buttered sourdough or granary toast, to serve; 200 g chunky chorizo, sliced; 2 red onions, thickly sliced; 2 sprigs flat-leaf parsley, leaves picked and roughly chopped; 50 g feta cheese, crumbled; 50 g butter; 4 tbsp cider vinegar; 2 tsp salt; ½ tsp dried chilli flakes; 500 ml boiling water; 2 red peppers, deseeded and thickly sliced; 1 tsp smoked sweet paprika

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

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Alison Stattersfield

3 years ago from United Kingdom

Like all things, I suspect that once you have made your own, the tinned variety will never be as good. This is a lovely recipe and the finished dish is made by the topping. The critical thing is to get the flavours balanced as you like them, and this might take some practise, hence four stars rather than five.

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