Baked Beans Recipe

• 2 cups/450g. of cooked white beans  Cannellini in Italy Alubias Blancas in Spain and Haricots Blancs in France.
• 1 cup/220g. of canned tomatoes - whizzed in a food processor.
• 1 Onion coarsely chopped.
• 1 Red bell pepper coarsely chopped.
• 4 0zs/100g. of chorizo - chopped into 1/4" dice.
• 3 Plump cloves of garlic - bashed and chopped.
• 2 tsps. tomato purée.
• 1 tbls. honey.
• 1/2 a lemon - juice of.
• 2 small chillies - pounded in a pestle and mortar with 1/2 a piece of star anise and 1 tsp. toasted cumin seeds.
• Good olive oil for frying.

1. OK - first drain your beans and set to one side.
2. Now -in a large non stick fry pan   - fry the onions and red pepper in olive oil  until golden and caramelizing.
3. Then - reduce the heat and add the garlic, chorizo and spices - cook for a further 2 minutes.
4. Add the rest of the ingredients and allow to reduce until you have a sticky sauce consistency.
5. Right - throw in the beans stir them well and let your baked beans cook for about five minutes.
6. That's it - you can eat them right away or - better still - reheated the next day.

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