Sunday 19 August 2018

Smokey beans with chorizo

Over the last few months I have been trying to bulk cook either for the week ahead or to freeze leftovers for a later time. I know that I have written about bulk cooking and freezing and how it didn't really work for me. Well, like a massive amount of things my life has changed and habits change too. I usually take my lunch to work with me 4 days a week and treat myself on the 5th. Some weeks are better than others. My work place offers amazing facilities. We have a full kitchen with cook top, oven, microwave, toaster, sandwich press and I have seen one of those pizza ovens in the cupboard. Our pantry and fridge are amazingly stocked. We are provided with both fresh fruit and fresh bread each week. I tend to have my two pieces of fruit at work each day. I have morning tea of vitawheat with vegemite and sometimes with cheese. I think that the only down fall in our office kitchen is there is so much chocolate and other sweet foods. I think there is all and every type of chocolate biscuit there is in our fridge at the office. I do love a mint slice but it really isn't good to be frequenting the chocolate biscuit drawer and it would be lovely to have some healthier options, not sure what they could be.

As I said I do meals for the week or freezer when bulk cooking but I have also taken to making breakfasts as well. If I don't have breakfast ready for the week I tend to have corn thins with peanut butter and banana, not exchange bad but it could be better. I often make a baked oatmeal, which I thought I had previously blogged but I cannot seem to find so I will do that one day soon. That will usually take me through 5 - 6 days. It was time for something different though. I found a recipe for Smokey Baked Beans and the idea sounded good but not so much the recipe. My first issue with it was that it wasn't baked.... in the end mine weren't either hence there is no "baked" in the title. So I used it as a base and went my own way. I did find that part way through the cooking it wasn't really tasting all that smokey to me so I added a couple of tbsp of a bbq sauce I had in the fridge. I think part of the issue was that the recipe I was using as a guide had water and it was just too much liquid so I lost some of the flavour. As part of my bulk cooking and freezing, I cooked a large amount of kidney beans, borlotti beans and chickpeas and have them in the freezer. It makes life so much easier and so much cheaper than buying the tins. So I thawed some of them overnight and cooked it up in the morning. I think this gave me 4, maybe 5 breakfasts. I served it on a piece of toasted sourdough for the first couple of days but then just heated a bowl up in the morning and ate it without anything else.

Smokey beans with chorizo
  • 1 onion, diced
  • 3 cloves of garlic, chopped
  • 1 chorizo, chopped into bite sized pieces
  • 400g tin chopped tomato
  • 2 tbsp tomato paste
  • 2 tbsp smokey bbq sauce (I used Stubbs smokey mesquite which I got from Harris Farm Market)
  • 1 tbsp worcestershire sauce
  • 1 tsp maple syrup
  • 1 tsp smoked paprika (I used a hot smoked paprika)
  • 2 cups cooked beans (I used kidney & borlotti)

Heat large frypan over a medium heat and add chorizo. Cook until it is starting to brown and then remove from the pan. Add onion and cook until soft and translucent then add the garlic and cook for a further minute.
Add the tomato paste and cook, stirring for 1 - 2 minutes, I find the flavours better if tomato paste is "cooked off".
Add the remaining ingredients and reduce to a low heat until it has thickened and is the consistency that you desire.


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