Smoky, tangy, tasty baked beans - with no baking!
This is very easy to make, and the prep time is very short indeed; after that, just leave it to bubble away (keeping a weather eye on it). The longer the cook, the richer the taste.
chorizo - or bacon, lardons, prosciutto - or no meat
red wine vinegar
1 tin pinto beans - you can use others, but these are an ideal size and texture
Watch the video
Peel and finely slice the onion and garlic
slice and dice the chorizo
Heat some olive oil in a pan
Add the chorizo and let it infuse the oil
Add the chopped onion & garlic
Give it a stir and let the onion soften
Add soy, sherry and spices and bring to a simmer
Add the vinegar
Add two heaped teaspoons of brown sugar and stir through
Add nearly half a tube of tomato purée and stir in thoroughly
Add the pinto beans - undrained - and mix through gently; you don't want mushy beans
Add a lot of hot water
Simmer away for a good hour or so until it is a thick, gloopy sauce.
Keep your eye on it!