Chorizo can take anything from ordinary to scrumptious. These breakfast Chorizo Baked Beans on Toast are a classic example!
Baked beans are a breakfast staple in Australia and the UK. Actually, baked beans are a meal staple full stop – breakfast, lunch and dinner!
I lived my university days surviving on more baked beans than I care to remember. Open the can, pour onto toast, and microwave. It’s almost like a right of passage being a uni student. Canned baked beans and tuna on rice. Spend as little as possible on food so you have as much as possible for beer. 🙂
As an “adult”, I can probably count the number of times I’ve had canned baked beans on one hand. I’m not a lofty turn-up-my-nose type person. Having been on extended bush bashing trips in remote parts of Australia in 40 degrees / 105F scorching heat, you learn to be grateful for food in any form. Canned beans were a luxury compared to, say….goanna. Yes, I really did feast on wild goannas (which obviously I had nothing to do with catching, skinning, gutting or cooking…..).
Oops, sorry to turn you off!
The reason I rarely have canned baked beans nowadays is because I tried real baked beans, the homemade real deal. And since then, I’ve never been able to look at baked beans the same again. It’s like….when you try French champagne for the first time. Or a French brie. You know what I mean!
Here’s the thing about real serious homemade baked beans – you need to cook it long and slow. And usually you add a hock or speck, something with meaty, smokey flavours that infuses into the sauce.
I definitely plan to share a proper slow cooked baked beans recipe in the coming months. But this one is slightly different. No hock, and it’s ready in around 15 minutes. The flavour oomph from the chorizo which is minced up and cooked with the beans is why these speed baked beans are so tasty, even though it isn’t slow cooked for 3 hours. 🙂
Oh, before I sign off, just a bit of food trivia for you! These baked beans are UK/Australian style that are traditionally considered to be breakfast food, not American style. American style beans have more of a syrupy, thick sauce, often made with molasses (amongst many other ingredients!) and is traditionally served as a side for barbecue feasts. Both are yummy – just different!
Lastly – can anyone enlighten me…why are these called baked beans? They aren’t baked!!
Happy weekend! – Nagi
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Chorizo Baked Beans on Toast
Ingredients
Baked Beans
- 6 1/2 oz / 200g chorizo (Note 1)
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , diced (white, brown or yellow)
- 14 oz / 420g canned cannellini beans (or any other white beans, such as navy), drained
- 14 oz / 420g can crushed tomatoes
- 1/2 cup water
- 1 tbsp sugar (brown, white or raw - or even honey)
- 1 tsp paprika
- 1 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper or red chili flakes (optional)
- 1 tsp salt
- Black pepper
To Serve
- Eggs , cooked to your liking sunny side up (or poached or boiled)
- Sourdough bread slices , toasted
Instructions
- Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
- Heat the olive oil in a skillet over high heat.
- Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
- Add the chorizo (all of it) and saute until the chorizo is nicely browned.
- Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
- Adjust salt and pepper to taste.
To Serve
- Pile the Baked Beans onto toasted sourdough and top with a fried egg.
Recipe Notes:
Nutrition Information:
More bean recipes
No boring beans around here!
Now I know you made this because you thought I was calling in for breakfast – sorry didn’t make it:-) Happy weekend Nagi.
Ba ha ha!! Yes, I did think I heard the tinkling of the bell…. 😉
I never knew the difference between Aussie beans and American beans. They taste the same to me. 🙂 This breakfast is outstanding!!
Thanks Maureen! To me, yummy is yummy! 🙂
I love this idea. My last trip to the U.S. I bought all the seasoning stuff to make chorizo and I have some made in the freezer. It is loose as I don’t have any skin to put it in, but I have the flavor. Now the next impossible, from what I’ve read, making sourdough bread correctly can’t happen where I live, so I guess I need to find an alternative to that. Also I look forward to trying your baked beans. I’m American, but I’ve had them so many ways and I love them all. My husband used to make us omlets or frittata’s with black beans on the side. It is a yummy breakfast. I still do that when I have black beans on hand.
Homemade chorizo? Wow! Even without casings…wow. (You know what? I often REMOVE the casings!!). And YES to baked beans with omelettes and frigates! Lucky you, having a hubby who cooks breakfast for you! (PS Heading to Mexico later this year, thanks for the tip to pick up Chorizo flavourings!!)
I am a new subscriber to your blog and I love your recipes!
This recipe looks awesome, and easy!
I am originally from Boston (aka “Beantown”) and the only way I’ve ever had baked beans is “baked”, literally.
All ingredients are layered in a beanpot, covered, and baked low and slow for about 6 hours.
As a single person now, I admit I do buy canned beans more often than I should, but you just can’t beat the real thing!
Hi Dona! Oh boy have I read all about Beantown! One of the few major cities in the states I haven’t visited yet and I am looking forward to it! 🙂 Real baked beans cooked long and slow….I must say, I think Boston Beans are the best…. (PS Make up a big batch of beans and pop them in little freezer bags!!) Hope you have a wonderful weekend!
Whooooaaaa back up there a minute. You ate goanna? I didn’t know that was even possible. I can’t imagine it was great eating! Chorizo baked beans though…..now you’re talking 🙂
I know….don’t remind me!! Looked like fish, tasted like….fishy chicken!!! 😉 N x
i’m from texas. we love CHORIZO! and my husband is a kiwi, so beans on toast is his jam! with vegemite. LOL! Care to come make this for us? YUM!
OMG!! Your hubs will love this – YOU should make it for him! It’s food from home!! N x
Ok, first off… I had to look up what a goanna was. You’ve got some serious lady-balls on you, Nagi! 😉 Secondly, I have never had, but LOVE this version of baked beans. American style baked bean are way too sweet for me! You’re recipe sounds totally savory with just a hint of sweetness – they sound perfect! I can’t wait to try!
I am cringing at the memory of the goanna…. in a nutshell, looked like fish flesh, tasted like fishy chicken. NOT GOOD my friend. Not good. 😉 N x (but I was huuuuuungry…..!!!!)
When we travelled to Zimbabwe and Zambia we would be served baked beans, tomatoes and toast in the bush. Every morning before exploring London and thereabouts we would stop at a local diner and have breaky. When I got my first plate with beans I was so amazed. It’s funny how different countries associate certain foods with certain meals. When it is changed, it’s a revelation! Love them.
And can I just say, that is THE most beautiful sunny side up egg I have ever seen. Beautiful photos!
Oooh, I haven’t done Africa yet! How amazing it must have been!! So jealous 😉 N x
I love baked beans, I am from Moldova and its an agricultural country so my grandparents they grow everything from scratch, and I mean EVERYTHING: potatoes, tomatoes, beans etc they even have a small orchard in their garden that my grandfather planted with beautiful cherry, apricot and apple trees. Oh God how I miss all that in NYC.
So back to beans, my grandparents still grow their own, but I remember as a child harvesting them, first we would cook the green beans, after you have to dry them, and remove the beans, sort them out for storage 🙂 We used to cook them just like you said “long and slowly” and serve them with so many dishes, there is nothing more comforting than a bowl of homemade cooked beans and some bacon on the side, oh the possibilities are unlimited!
Oh wow! Catalina, you grew up in a world that I dream of! How amazing that your grandparents grow all their own produce. You were totally spoilt!! Pure home grown produce is just incredible. You’re so lucky!!! I can’t imagine how homemade baked beans would taste like with real homegrown beans.
You know, the other thing with growing your own veggies is appreciating every single bean, every grain of rice. My parents always used to lecture us kids when we were young if we left even a single grain of rice in our bowls, saying that every grain had been handpicked by someone. It is SO true.
N x
Yes – I agree wholeheartedly at Chorizo’s power to “take anything from ordinary to scrumptious”! I’ve never made my own version of “baked” beans (I have no clue why they are referred to as “baked” beans either) but just thinking about that chorizo, egg, beans, tomatoes and spices coming together is getting me drooling!
While I was in college, ramen noodles were my best friend – so I am totally intrigued by the combo of canned baked beans and tuna on rice….so intrigued….
OMG, packet ramen noodles? That was a luxury for me. I always got those 2 minute noodles cause they were CHEAPER than ramen noodles!! N x 😉
I like baked beans, but never make them! Thanks for the inspiration! And these look scrumptious! I can only imagine how flavorful they are, with the addition of chorizo 🙂 Sharing!
Oooh, you will love this Mira! Beans are such great source of protein and filling too! 🙂
Hi Nagi! I can eat baked beans any time if the day or night, hot or cold! My great uncle taught me how to make them when I was five and I still use his recipe (and it has bacon)! I love baked bean sandwiches! Kevin posted a recipe not too long ago for chorizo and quinoa stuffed peppers where he made a “loose” meat chorizo – no casings. You should check it out! 🙂 It makes a really good hash too!
Dorothy! I would LOVE to see your recipe!! How cool, I love using recipes handed down through generations! And yup, I saw Kevin’s recipe 🙂 I adore his food, we have very similar tastes! N x
Hi Nagi! I will e-mail you the recipe – it is really quite simple and really good!
So, so scrumptious!! I adore chorizo with anything, and these beans are mouthwatering. 🙂
Thanks Krista! Good energy food for…oh I don’t know. Moving ROCKS? 😉 N x
Love these chorizo baked beans, Nagi! Loving the rich and smoky flavours in the dish. This looks like the perfect breakfast with a fried egg! Yum – pinning to try soon! 😀
Thanks so much Jess, you’re so sweet! Happy weekend! – Nagi