Spicy bean bake

Ingredients

3 tbsp olive oil
1 large onion, chopped
100g cooking chorizo, sliced into rounds
1 tbsp rose harissa
600g tinned cannellini beans, drained and rinsed
400g tin cherry tomatoes
150ml hot chicken stock, made with a stock cube
80g breadcrumbs
1 tbsp dried coriander

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Heat 2 tbsp of the oil and soften the onion over a low heat for 6 minutes. Increase the heat, add the chorizo and fry until starting to crisp. Stir through the harissa, then fry for a couple more minutes.
Add the cannellini beans and tinned cherry tomatoes to the pan, stir through and season well. Spoon into a 1.8 litre ovenproof dish, then pour over the hot stock.
Mix the breadcrumbs with the dried coriander and sprinkle a thick layer over the bean mixture, then drizzle with the remaining oil. Pop in the oven and cook for 20 minutes until piping hot and golden. Serve with crusty bread.

Recipe from March 2011 Issue

Nutrition

Nutrition: per serving

Calories: 383kcals
Fat: 16.5g (3.7g saturated)
Protein: 16.8g
Carbohydrates: 40.6g (5.6g sugars)
Salt: 1.1g

delicious. tips

Replace the cannellini beans with any tinned white beans (such as haricot or butter beans) you have hidden in the back of your storecupboard. Chopped sausages or smoked bacon lardons could be substituted for the chorizo.

Buy ingredients online

Published: 28 Feb 11
Updated: 18 Mar 24

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine